Aligot with Truffle and Garlic
If you like truffles you will love this. Pasta eggs and truffles
Ingredients
- 1.5 grams of Potatoes for mashed potatoes. Cooked with the skin on and then peeled
- 600 grams of diced tome fraîche
- 350 grams of Creme fraîche
- 4 cloves of Garlic
- optional: 3 finely sliced and gentlefried garlic
- optional: sliced truffle
- Black pepper and salt to taste
Preparation
1Cook the potatoes in salted water and garlic cloves, peel them, mask them while warm.
2Keep the pot on medium heat and a the diced tome fraîche to the mashed potatoe little by little. and then add the Creme fraîche keep gently mixing this with a spoon until you get a delicious smooth texture. Add the optional sliced garlic and spoon it in to the mixture together with some of the optional truffle.
3Serve and shave the optional truffle generously
4Serve with a good bottle of wine from Bandol, excellent Côte-Rôtie. And yes Cremant or Champagne always works as well.
