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Aligot (Occitan:
Aligòt) is a dish made from
cheese blended into
mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère)...
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usually made from cow's milk.
Tomme fraîche is
traditionally used to make
aligot, an
Auvergnat dish
combining melted cheese and
mashed potatoes. Joel Robuchon...
- and not tomme. Typically,
cooked in a
fondue form.
Traditionally used in
aligot,
truffade and patranque. Its
milky taste, its
slight acidity and its melting...
- and
human activity, and is
favourable for the
raising of goats. C****oulet
Aligot Roquefort cheese Restaurants are po****r in the area
known as Le Midi. Oysters...
-
truffade is
flipped over to
brown the
other side, or
lardons are
added to it.
Aligot Patranque Pachade Auvergne Cheese Lang,
Jenifer Harvey, ed. (1988). "Truffade"...
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cheese Luxembourgian Judd mat
Gaardebounen Monégasque
Barbajuan Occitan aligot Europe portal Food
portal Early modern European cuisine Roman cuisine Medieval...
- Traditionally, Tome (or Tomme) de
Laguiole is one of the prin****l
ingredients in
Aligot (mash
potatoes with cheese,
cream and butter). List of
cheeses Brisson,...
- v t e
Cheese dishes Dishes Aligot Alivenci Almogrote Älplermagronen
Arizona cheese crisp Baked potato Bagel and
cream cheese Barfi Beer
cheese Bryndzové...
- on
fines herbes.
Other specialties include caçolet, pastís de treflas,
aligòt,
farcidures (potato and meat dumpling),
freginat (fric****ee of pork), clafotís...
- with
square buckwheat pasta called "crozets de Savoie",
cheese and ham)
Aligot (mashed
potatoes blended with
young Tomme cheese)
Tripoux (tripe 'parcels'...
