With the tempertures still well below 0, in Aveyron, it makes you think about the people who lived here when central heating wasn’t an option. What they used was the “Ready Break” system. eating to keep warm. The traditional recipes certainly aren’t for the faint hearted! Aligot is one of those recipes, not every day food if you’re not required to tend the livestock in below freezing temperatures,but great comfort food, the food of the gods one of my brothers called it at my birthday celebrations!
1 kg of floury potatoes -500 g fresh tome-200 gr thick crème fraîche – 3 cloves garlic -30 gr lard or duckfat or butter, salt and pepper
Peel the potatoes and garlic cloves. Cut the potatoes into chunks and cook with garlic 20 minutes in boiling water.
Meanwhile, cut the fresh tome into small pieces.
When the potatoes are cooked, mash them adding a little cooking water to increase starch.
Over a low heat, stir in the cream, with a wooden spoon, then quickly add the cheese, stirring vigorously, now add the duckfat and seasoning (some people add a little nutmeg), now you need to keep stirring and lifting until the Aligot comes away from the side of the pan and forms long ribbons.
1 kg of Bintje potatoes – 400 g fresh tome-200 gr thick crème fraîche – 1 or 2 cloves garlic – salt and pepper Peel the potatoes and garlic cloves. Cut the potatoes into chunks and cook with garlic 20 minutes in boiling water.
Meanwhile, cut the fresh tome thinly.
At the end of cooking remove the garlic, place the potatoes in ricer possibly adding a little cooking water for desired consistency.
Stir in the cream, stirring with a wooden spoon, then quickly Volume 400 grams of fresh, stirring vigorously to aerate the aligot that must spin at the end of the spatula to form a ribbon. We can, if desired, flavor still a whole clove of garlic crushed.