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I suggest you to try the recipe in the medieval kitchen. Aligo is a small masterpiece, a home which could only be France. Because it cooks became famous for the ability of simple ingredients to create refined taste dishes. Potato-cheese puree was invented in the French provinces. According to legend, it was invented by the monks of the Abbey, located on the Aubrac plateau. In those days, through the plateau passed the Way of St. James - the pilgrims overcame the ordeals on the way to the relics of the Saint in Spain. Way through the plateau carried an almost inevitable death. "A place of horror and great loneliness" - so described this way through snow drifts survivors. Exhausted, frozen pilgrims with last hope knocked on the doors of the Abbey, asking to apply something. From the Latin “aliquid” (something, something) and there was the name of the dish ALIGO. The pilgrims made this dish popular in almost all regions of the country.
Ingredients for Aligo
- Potatoes - 500 g
- Cream - 100 ml
- Mozzarella - 150 g
- Cheese - 150 g
- Garlic - 2 the tooth.
- Salt - 1 depot.
- Black pepper - 1 depot.
- Spices - 1 depot.
- Butter - 50 g
Step by step instruction of cooking Aligo
Clean and boil the potatoes.
Cut into pieces all the cheese.
Heat the cream with a piece of butter.
Pound the potatoes, add the chopped garlic, salt, mixture of peppers to taste.
I added a little bit to dry Provencal herbs.
In a water bath heated puree.
I built this design on a pot of water in which potatoes are cooked, put a colander in it - a bowl of mashed potatoes.
The water gradually boils, we cook, time is saved!
Small portions put in mashed potatoes cheese.
Stir with a wooden spatula mash CLOCKWISE, in one direction only.
The cheese gradually melts, forms with mashed potatoes smooth and creamy and very sticky mass.
A delightful result!
Aligo served immediately. I eat it hot.
Gourmets of the modern times very favorably to this support - good piece of roasted meat and a glass of red wine:)