Fresh Tomme cheese from Aubrac
FRESH TOMME FROM AUBRACTo be melted, is used in many recipes and in particular in the preparation of the famous Aligot or truffade...
The famous aligot recipe
Ingredients
For 6 people: 300g of fresh tomme, 500g of potatoes, 50g of butter, 20cl of fresh cream, 1 clove of garlic, salt, pepper.
Make a mashed potato and add butter, cream, crushed garlic, and a tiny bit of salt and pepper.
Slice the fresh tomme into very thin strips, which you will incorporate into the mash over the low heat.
Beat the dough obtained with a wooden spoon for about fifteen minutes. Form 8, and lift it until the dough is really smooth and makes "threads".
To serve, lift a large ribbon of aligot and cut with scissors (you can accompany grilled sausages or slices of fried bacon).
