ALIGOT

A RECIPE FOR MAKING ALIGOT

It may seem a simple dish, but aligot is the stuff you want sticking your ribs together on a cold, windy day. It's the best mash you'll ever taste.



See also the recipes on our sister site, LOVE FRENCH FOOD

Ingredients [Serves 4]

·         1kg of potatoes, boiled and finely mashed to a purée
·         100g of unsalted butter
·         250g crème fraîche
·         400g Tomme cheese, cut into thin strips
·         Salt, pepper and two finely chopped cloves of garlic*

TOP TIP
*The garlic blends more readily (and is less strong) if it is boiled and refreshed under cold water three times, then taken from its skin and mashed to a smooth paste with the back of a knife.


Method

  1. While the potato purée is still warm, add the butter and the crème fraîche, and fold in.
  2. Season to taste, with salt, pepper and then the garlic.
  3. Reheat the purée over a gentle heat.
  4. Add the Tomme and stir vigorously with a wooden spatula until it is stringy. It is then ready. Don’t overcook the mixture, or it will separate.

Sorry; I started eating this before I remembered to take the photograph. It was delicious.




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