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.
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
- While the potato purée is still warm, add the butter and the crème fraîche, and fold in.
- Season to taste, with salt, pepper and then the garlic.
- Reheat the purée over a gentle heat.
- 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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