Christmas truffle Aligot
Fresh Tomme: Fresh Tomme (or Tome) is actually the first stage in making Laguiole, Salers and Cantal cheeses. An unripened cheese made with raw milk, it is never eaten like cheese, with bread; instead it’s used as an ingredient, typically cooked in truffade or aligot, but it’s also good melted on a pizza or in a gratin.
- 800g potatoes
- 650g fresh Tomme
- 25cl double cream
- 50g butter
- Sea salt flakes and freshly-ground pepper
- 1 garlic clove
- 1 black truffle
Peel the potatoes and cut into large cubes.
Put them in a saucepan, cover with cold water, add salt, and bring to the boil.
Simmer for 30 minutes.
Meanwhile, grate the fresh Tomme.
Warm the cream, butter and minced garlic on a low heat.
Mash the potatoes thoroughly and combine with the cream. Add salt and pepper.
On a low heat, combine the cheese with the mash. Stir with a wooden spoon, always in the same direction, and lifting the mixture slightly: the cheese will gradually melt and become stringy.
At the last moment, add the grated truffle.
Serving suggestion: you can accompany this dish with cured Savoie ham
Recipe made by Mégane Arderighi (MegAndCook).