Aligot with parsley salad and steak | Taste France Magazine
The Aligot is a traditional rural culinary specialty from the south of France, made in the Stevan Paul version of mashed potatoes and fresh Tomme de Savoie.
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Ingredients
- 4 (approx 180g each) French Entrecôte steaks
- 1 kg French floury potatoes
- Fleur de sel de Guérande sea salt PGI
- 2 bunches Flat-leaf parsley
- x 2.00 Large caper berries
- Vallée des Baux-de-Provence Olive Oil PDO
- 400 gr Tomme de Savoie cheese (alternatively Cantal or Raclette)
- 25 g Charentes-Poitou Butter PDO
- 100 ml Raw milk
- 1 Zehe Drôme White Garlic PGI
- 75 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- Nutmeg
- Black pepper
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