With so many local products comes so many dishes to taste and make! Traditional, unmissable, gourmet recipes. Let us introduce them to you…
Ingredients for the aligot recipe.Ingredients for the aligot recipe.|
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Preparation Aligot Aubrac Exterieur (3) © B. Colomb Lozère Sauvage Pour Pact AubracPreparation Aligot Aubrac à l'Exterieur.|
Aligot, an essential Aubrac recipe
Ingredients for 4 people : – 1 kg bintje potatoes – 400 g tome fraîche – 200g heavy cream – 1 or 2 garlic cloves – Salt and pepper
1) Peel potatoes and garlic cloves. Cut the potatoes into large chunks and cook in boiling water with the garlic for 20 min.
2) Meanwhile, cut the fresh tome cheese into thin strips. At the end of the cooking time, remove the garlic and mashed potato the potatoes in a potato masher, adding a little cooking water if necessary, to obtain the desired consistency.
3) Stir in the crème fraîche with a wooden spoon, then add 400g of tome fraîche, stirring vigorously to aerate the aligot, which should run to the end of the spatula, forming a ribbon.
Truffade, a comforting Aubrac dish
Ingredients for 6 people : – 1.3 kg potatoes – 500 g fresh tome cheese – 50 g butter – 1 clove garlic – salt and pepper.
1) Peel potatoes, cut into thin slices, wash, drain and pat dry.
2) Melt the butter in a large frying pan, pour in the potatoes and sauté for 15 minutes, stirring often but gently.
3) When the potatoes are just about golden, reduce the heat, season with salt and pepper, cover and cook for 30 min., shaking the pan from time to time to make sure the potatoes don’t stick.
4) Add the sliced tome cheese and garlic, and continue cooking over a low heat without the lid, pressing down on the top of the fork.
5) Continue cooking for 25 to 30 minutes. Shake the pan occasionally. To serve, invert the truffle onto a platter and serve with a garlic salad.
TruffadeTruffade
Lozere Manouls.Lozere Manouls.
Manouls, the mutton version of tripoux
Ingredients : – mutton tripe and belly – veal strawberry – salted brisket – cured ham bone – salt and pepper – 1 onion – cloves – carrots – bouquet garni – white wine
1) Wash tripe, belly and strawberry.
2 ) Cut 12 cm diameter circles from the belly. Cut the remaining paunch, tripe and veal strawberry into small pieces with a little salted brisket. Season with salt and pepper and mix well.
3) Place some stuffing on each circle, fold over the edges and sew or tie up the belly. Place the manouls in a casserole dish with the onion studded with cloves, sliced carrots, country ham bone, bouquet garni, salt and pepper, and cover with an equal amount of water and white wine.
4) Serve piping hot.
Pouteille, a 100% Canourguais dish
Ingredients for 6 people : – 500 g braised beef (chuck), cut into pieces – 3 desalted pig’s trotters, split and divided – 2 onions – 1 garlic – 2 shallots – 40 g lard – 1 tablespoon flour – 1 liter wine – 1 bouquet garni (bay leaf, thyme, parsley) – 1 kg potatoes – salt and pepper
1) Prepare a marinade with onion, red wine, salt, pepper, thyme and bay leaf.
2) Cut beef into pieces. Marinate for at least 24 hours.
3) Once marinated, drain carefully.
4) In a casserole dish, brown one onion and the beef pieces, but do not brown. Add the 6 pork trotters, marinade and water to cover the meat. Cook for 1 hour.
5) Add the potatoes and simmer for 2 hours.
Bottle Bottle
Cuisine Regional Recipes Languedoc CoupetadeCuisine Regional Recipes Languedoc Coupetade
Coupétade, an economical dessert of the time!
Ingredients for 4 people : – 6 slices stale bread – 80 cl milk – 250 g sugar – 1 sachet vanilla sugar – 6 eggs – prunes, raisins, almonds… to taste.
1) Soak the bread in 30 cl of milk for about 1 hour. Bring 50 cl of milk to the boil.
2) Whisk together sugar, vanilla sugar and eggs in a large bowl. Gradually pour the boiling milk over the egg-sugar mixture while continuing to whisk.
3) Add the bread and dried fruit and mix well, crushing the bread.
4) Place in a dish (earthenware or glass) on a drip pan with water to make a bain-marie in the oven.
5) Bake for 30 min at 180°C. May be sprinkled with sugar, jam or fresh wild berries.
Aligot is on the Aubrac! So make a point of visiting one of the many burons or inns that have been converted into restaurants.
