A French speciality from the Auvergne and Aveyron regions, made from tomme fraîche cheese and potatoes.
A tasty suggestion:
To lift the aligot taste, we suggest you to rub your pan with some garlic. This aligot has to be serve in one dish. But it can be serve with some red meat or with grilled sausages.
When you will open the bag, do not forget to mix all the ingredients inside with a fork before pouring the contents into the liquid.
First, pour 7 to 8 soup spoons of single cream off the heat in a pan. Then, pour over 1/3 litre of boiling water. Immediately, pour the contents of the bag in one time. After, mix carefully with a whip and let rehydrate 2 minutes off the heat. And then, without wasting any time, stir slowly the mixture with a spatula on an average heat for 2 minutes non-stop to obtain a homogeneous preparation. Continue to stir the mixture off the heat for 1 minute by lifting your aligot to smooth and make it take off. Serve it immediately and normally it is smooth and it has a velvety texture.
First, in a hollow dish (adapted for a microwave), pour 1/3 litre of boiling water and 7 to 8 soup spoons of single cream. Immediately, pour the contents of the bag in one time. After, mix carefully with a whip and let rehydrate 2 minutes. Then, place your dish in the middle of the microwave. Warm 1 minute and 30 seconds in maximal power. And then, remove your dish of the microwave and let rest for 1 minute. Stir the mixture by lifting your aligot to smooth and make it take off. Serve it immediately and normally it is smooth and it has a velvety texture.
Did you know?
“Something” means in latin “Aliquod”: it is without a doubt what gave the word Aligot. It came from hospitable monks settled on the mountains of Auvergne and Aubrac who offered to the pilgrims who travelled to St James of Compostella some tempered bread mixed with some cheese. Since the XVIIIth century, the potato gradually replaced the bread. The monks fixed manufacturing rules for at least two cheese: the young Cantal and the tomme cheese which are essential to this recipe. The secret was transmitted by specialists of Cantal called” the Cantalous” to buronnizers who worked on Cantal manufacturing and on the Laguiole mountain.