Aligot (Occitan: Aligòt) is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in the southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. WebThe typical Aligot, speciality from the Aveyron department in Midi-Pyrénées, is a mouth-watering cheese and potato meal. Traditionally made with the Tommes de Laguiole or Tomme d'Aubergne cheese, "l'Aligot" is a …

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WebIngrédients de l'aligot, purée de pommes de terre avec de la tome et de l'aïl, spécialité de l'Aubrac, en France. Originally, aligot was the main course handed out by the monks of Aubrac to pilgrims on their way to Santiago de Compostela. WebPlace the potatoes in a steamer, then pour some boiling water straight from the kettle into a saucepan. Fit the steamer over, sprinkle the potatoes with 1 level dessertspoon of salt, … hellraiser ozzy osbourne

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WebDécouvrez ma recette d'aligot, un plat réconfortant originaire de l'Aubrac. Très gourmande, cette purée mélange divinement bien les pommes de terre et le fromage, et se marie à la perfection avec de la saucisse fraîche ou … WebDec 26, 2024 · How to Make Pommes Aligot 1 kilo potatoes 250 grams crème fraîche 400 grams tome fraîche de l’Aubrac Salt, pepper, and garlic, to taste Peel the potatoes and cook in boiling water until tender. Mash until smooth. Add the crème fraîche, and season to taste with salt, pepper, and garlic. When the purée is hot, add the sliced cheese. WebAug 20, 2004 · Step 1. In a large saucepan combine potatoes with salted water to cover by 2 inches and simmer until very tender, about 50 minutes. Drain potatoes. Return potatoes to pan and heat over low heat ... hellraiser park and bird observatory