Aligot from Aubrac - traditional recipe
Delicious specialty from Aubrac (center of France), made with mashed potatoes and tomme (cheese) .
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Pour the content the aligot in a casserole. Warm at low heat. Add some garlic, pepper, nutmeg or even bacon and meat sauce. Turn with a spatula until the mix is homogenized. Once warm, strech the aligot with the spatula. The aligot gets thinner, spins and is ready to serve. Eat it plain or with delicatessen, red meats or grilled sausages.
Comments : aligot is a specialty from Aubrac made with mashed potatoes and tomme cheese. The tradition wants that, when having aligot, one's will neither eat bread nor drink wine nor water...
Remark : this aligot will be sent to you in a cooling box.
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