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the mashed friendship that comes from France. How to do it – Italian Cuisine


It looks like a classic mashed potato, but it is much more: a dish with an ancient history that celebrates conviviality. Let's find out the recipe for this comfort food to share

THE'aligot it is a typical dish of Aubrac, a village south of the France.
The original recipe was composed of bread and cheese and it was a unique dish offered by the monks to the pilgrims who were passing by on the Camino de Santiago de Compostela, they asked ali quid, that is, something to eat.
Ali quid then it became aliquot and finally aligot, turning into a dish based on potatoes and cheese which is being prepared today.
In the recipe that we propose in fact, that spread in more recent times, there is no bread and in its place there are potatoes.

The mash of friendship

The aligot is essentially a mashed potatoes enriched with cheese, butter, cream and garlic.
It can be served as a single dish or as a side dish to accompany the meat, but it is also excellent as a first course. Needless to say that for the taste and softness this is in all respects a true comfort food.
The characteristic of this dish is the consistency given by the presence of cheese and cream, which allowed to obtain the so-called ruban de l'amitié, that is friendship band.
Tradition wants, in fact, that the diners share the Aligot from the same plate as a sign of friendship and conviviality.
It can be served as a fondue and accompanied with croutons.
Everyone, with a special toothpick, can dip his crouton in the hot pot of potatoes and cheese.

How to make mashed potatoes well

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The recipe of aligot

Ingredients

500 g of floury potatoes
250 g of fresh toma
100 ml of fresh
cream
50 g of butter
a clove of garlic
salt and pepper

Method

Boil the potatoes with the peel starting from cold water.
When they are soft crush them and, if you want a softer consistency, blend them.
Cook over a very low heat with the butter and then add the already hot cream, the minced garlic (if you like) and the cheese.
Stir until all is well blended.
The aligot is ready when you take the potato and cheese puree from the pot with a wooden spoon and a kind of ribbon will come out of it.
Add salt and pepper to taste.

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How to make mashed potatoes – Italian Cuisine


The mashed potatoes is a great classic of home cooking: everyone likes it, especially children, and is a perfect comfort food, perhaps because everyone remembers childhood.

Which potatoes to choose to make a good mashed potatoes

To prepare a good mashed potato is fundamental: they must be "old" (do not use the new ones that would give a sticky mash) and floury pasta. Once cooked, these potatoes are tender and coarse-grained, unlike those from salads, which are more "waxy".

Ingredients

Potatoes in white paste g 500
Butter g 40
Warm milk
Grated Parmesan cheese
fine salt, coarse salt, nutmeg

The recipe of mash and our advice

With the doses suggested in the tutorial above, a mashed dish is prepared to serve as a side dish for about 6 people.
Boil the potatoes, starting with cold water, for about 40 minutes from the rising of the boil: they will be cooked when you put a knife on it, you will extract it easily.
Peel them still hot and crush them immediately. Put them in a saucepan, add the hot milk, the butter, a pinch of salt and, to taste, nutmeg and a little grated parmesan. For change the consistency of mashed potatoes increase or decrease the milk dose. If you like it rich, substitute a part of milk with fresh cream. Stir over the heat until a soft, grainy, non-sticky cream is obtained.

Instruments

There are two types of potato masher, one "L" and one, more practical and fast, lever, with perforated disc. Do not use the vegetable mill because the potatoes will cool and you will get a sticky mash. The whisk is important for making mashed soft, incorporating air.

How to boil the potatoes

According to the classic method the potatoes are cooked in water for about 40 ': put them in the pot with cold water and boil them with the peel to prevent them from absorbing too much water; you do not need to salt it because, with the skin, they would not absorb it. You can also steam them: since they are not immersed in water, it is better to peel them and cut them into regular pieces, for a faster and more uniform cooking (about 20 minutes). In a pressure cooker: peel the potatoes and cut into small pieces; put them in the pot with 2 fingers of salt-free water and cook for 12 'from the whistle. And finally you can use the microwave oven, using the appropriate containers.

Store and recycle the puree

you can to preserve the mash that comes in the fridge for 3 days at most. When reusing it, transform it because it will be tastier: with egg yolks and grated parmesan, you will obtain some frisks to be fried; added to ground beef meat softens hamburgers and meatballs (100 g of mashed potatoes on 300 g of meat); enriched with ham and cheese is an excellent filling for ravioli and cannelloni; fired in a mold with eggs, ham and cheese becomes a cake, to be eaten whole or in glasses, for an aperitif.

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