Welcome to Paulina Kitchen! puree recipe because they don't-know-what-which !!!! If the potato was already a beautiful, noble ingredient, which gives us so much, imagine what happens if we add melted cheese! Ready! Turn down the double!
Potato puree is perhaps one of the first things we understand as "garrison." It is the magic that came next to the Milanesas and made you feel mega when you were a boy.
The puree of potatoes is like the first love, it is that feeling that you are facing something incredible, that nothing will overcome that feeling of making torrecitas on the plate.
But everything in life can go a little further, and that is what Aigot (it is said lightened )
It is a traditional meal in France, which I suppose that a fat chef created with mustaches for some fattest king with bushy beard and reddish cheeks (all stereotypes) that wanted to have the best mashed potatoes in the kingdom.
Just as someone ever mixed cheese and quince and gave us one of the best desserts (come from one!) Someone came up with the mashed potatoes all the beauty and taste of melted cheese.
Thus the baby Aligot was born, which today is already a puree of potatoes level God!
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About this aligot or puree of potatoes level God
As I already told you, it is a garnish original from France, also known as the country of cheeses. So the original recipe has a lot of cheeses that are half impossible to get in Argentina.
But do not worry, Aligot's magic can be achieved with several cheese options. In this case, Paulina used Muzzarella and Grueyre , you can use what you like best. I recommend that they use cheeses that can melt and have no very strong flavors, so as not to overshadow the rest of the flavors.
It is ideal to serve the hot aligot, as a good mash of potatoes, although I am sincere, cold is incredible too!
Greetings and until next time!
Juanita
Assistant
Ingredients
Pope + dairy = love
- 500g. of potato
- 1 garlic clove
- Butter
- 1 jet of milk
- 2 tbsp. milk cream
- 250g. cheese (I used gruyere and mozzarella)
Aligot recipe
PAZAS PURSE LEVEL GOD
- Cut the Muzzarella into cubes and groan the gruyere.
- Wash the potatoes well, you can even brush. Make a cut in the center throughout the circumference of the potato, like a belt (in the video it looks good). Take a pot with cold water and cook until they are tender. We boiled them with peel and whole so that they do not absorb so much water.
- Remove from heat and peel, they will see that the peel comes out very easy. Crush hot potato. That is key to any type of puree, always crush a hot!
- Place the mashed potatoes in a pot and bring to the fire well. Add 1 minced garlic clip, 1 jet of milk and stir. When it is integrated to add some cream, salt, pepper and if it is very thick, a little more milk. Stir until So far we have a puree of potatoes quite cool, you can go directly to the table!
- Once everything is hot, we are going to add half of the cheese (they are already drooling!) And it's time to put it! You have to stir with constantly already well low wooden spoon. It is important for our Aligot not to have lumps!
- With everything integrated, add the rest of the cheese and a tablespoon of cream. Stir again while the cheese melts. When almost everything melted, beat more vigorously to finish.
Serve, try, touch the sky with your hands
I hope they have a #Humito Baba Proof screen
I just wanted to tell him that in Pigüé, province of Buenos Aires, Tomme cheese is manufactured, and the National Festival of Aligot is made.
It looks delicious. Have you ever added a little cognac?
Hello! In ingredients you put "butter" but not how much, and in the recipe it does not say at what time or how you implement it oo
Hahajajja I saw him do it in a Toulouse restaurant and a man stirred in a kind of palangana, Aligot as for 20 people.
Hahahaha how I worshiped this video.
I was looking for this recipe for a long time but since I did not remember the name I renounced. Graceaaas!