Aligot is THE emblematic dish of the Aubrac plateau. You will not be able to leave the territory without having heard of it and even less without having tasted it. Aligot dates back to the XNUMXth century. THE pilgrims on the way to Santiago de Compostela were asking for “aliquid”, meaning something to eat. Gradually, the word turned into aligot. Before the arrival of the potato on our continent, aligot was cooked from bread and fresh tome cheese.

To extend your vacation and delight all taste buds, here is the recipe for Aubrac aligot, for four people!

Ingredients

  • 1 kg of potatoes
  • 100 g butter
  • 250g fresh cream
  • 400 g of fresh Aubrac IGP tomato
  • salt, pepper, garlic

The preparation

  1. Prepare a mash with 1 kg of potatoes.
  2. Add 100 g of butter and 250 g of fresh cream to this purée.
  3. Season with salt, pepper and possibly garlic, reheat the puree.
  4. Add 400 g of fresh Aubrac IGP tome cut into strips and stir vigorously with a wooden spatula.
  5. When the mixture is runny, the aligot is ready. You have been warned! : held too long on the heat, the wire breaks.

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