Aligot
From the one star french chef Patrick Asfaux
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Recipe from the cooperative of Laguiole
Serves 6 :
- 1 kg of floury potatoes
- 100 g of butter
- 250 g of creme fraiche
- 400 g of tome de Savoie (moulded raw cheese)
- Salt, pepper and a clove of garlic
Progression
Prepare a classic mash potatoes, add to this purée the butter and the creme fraiche. Season with salt peppers and a hint of garlic.
Heat up the mash and add the cheese cut in small strips, then stir slowly with a wooden spoon.
When the mixture becomes stringy the Aligot is cooked.
Tome of Aubrac (cheese) is made in Laguiole in the heart of the region where Aligot is the traditional dish.
Serve your aligot with a roast sausage or a free range pork roast, or you could even try it with seafood (lobster, Dublin bay prawns) or pan-fried medallions of monkfish in olive oil�
Heat up the mash and add the cheese cut in small strips, then stir slowly with a wooden spoon.
When the mixture becomes stringy the Aligot is cooked.
Tome of Aubrac (cheese) is made in Laguiole in the heart of the region where Aligot is the traditional dish.
Serve your aligot with a roast sausage or a free range pork roast, or you could even try it with seafood (lobster, Dublin bay prawns) or pan-fried medallions of monkfish in olive oil�
credits photo : Chef patrick Asfaux
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