Friday, 20 July 2012


Making Aligot at a fair
Today's stage ends in a town famous for another sport: rugby. Brive is in the Limousin region of France, which is situated largely in the Massif-Central. This region boasts some dishes which are regarded as classics of French regional gastronomy: clafoutis, aligot, frogs' legs, walnut bread, and many more.

Aligot is a lovely, rich, smooth, comforting dish of pureed potatoes with melted cheese, butter, cream and garlic. Its texture is similar to fondue.  The dish was originally made by monks, who prepared it for pilgrims on the way to Santiago de Compostela who stopped for the night in that region. It is traditionally served with a red wine from the Auvergne. The Larousse Gastronomique gives the following recipe for Aligot: 1 kg potatoes, 500 g tomme fraîche, Laguiole, or Cantal cheese, 2 garlic cloves, 30 g butter, salt, pepper. And here is the Sainted Delia's method for making it.

It goes well with grilled and roasted meats, or sausages: but be warned - it is very rich and moreish!

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