The Aligot Recipe
If you want to try it and have a little bit of time and strength, put a black hat on. Here is the recipe you can try at home before making it for your whole village!
Preparation time : 30 minutes
Cooking time : 45 minutes
Makes : 4 Servings
1kg of floury potatoes
100 g butter
250 g crème fraîche
1 clove of garlic (optional)
salt and pepper
400 g tome fraîche of Aveyron or Auvergne (alternatively grated Cantal)
1. Peel the potatoes and cook them in boiling water for 25 to 30 minutes.
2. Drain off the water and mash the potatoes.
Put them back in a non-stick pan (teflon, cast-iron)
3. Mix the butter, the cream, the crushed garlic, a pinch of salt (not too much because the cheese is salty) and pepper.
4. Cut the cheese in thin strips. Reheat the puree slowly.
5. Add the cheese and beat the whole puree with a large wooden spoon by making a figure of eight and by lifting it until you obtain a smooth paste that does not stick to the pan and that threads (you need to do that for at least 15 minutes…). Make sure you always do it in the same direction so that the thread is not cut.
6. Serve it by cutting the thread with a knife.
7. Aligot can be served on its own or with Aubrac beef, grilled sausage or bacon.
© FrenchEntrée Tarn & Aveyron
By David Bolton
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