Advertisement
Roquefort in witlof leaves
Preparation info
- Makes
40–45
- Difficulty
Easy
Appears in
Published 1998
The butter used in this recipe helps to soften both the texture and the distinctive salty taste of the Roquefort, a blue-vein ewe’s milk cheese from southern France.
Ingredients
260 g 8¼ oz 140 g
Method
- Place the cheese, butter and port in a food processor and process until smooth. Season to taste with freshly ground black pepper and more port if desired. Transfer to a bowl and set aside.
- Remove any damaged outer leaves from the witlof and discard. Cut about 5 mm (¼ inch) from the bottom and carefully remove all the loose leaves. Repeat until all the leaves ar
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
The licensor does not allow printing of this title