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Aligot

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
Recipe from the cooperative of Laguiole

Serves 6 :

  1. 1 kg of floury potatoes
  2. 100 g of butter
  3. 250 g of creme fraiche
  4. 400 g of tome de Savoie (moulded raw cheese)
  5. Salt, pepper and a clove of garlic
Aligot
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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�
credits photo : Chef patrick Asfaux


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The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

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