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The magic recipe of the truffled mozzigot, a mozzarella and basil aligot

undefined undefined 20 janvier 2022 undefined 09h50

undefined undefined 20 février 2024 undefined 14h11

The Editor

During the winter, rich and hot dishes bring us comfort and pleasure. And among the many specialties from our region that we adore, truffled aligot is clearly at the top of the list. Traditionally made with mashed potatoes, fresh tome cheese, and cream, aligot also has a variation with mozzarella and basil called mozzigot. And needless to say, it's absolutely delicious!

Preparation time: 15 min
Cooking time: 15 min

Ingredients (for 6 people):

  • 8 large potatoes
  • 300g of mozzarella
  • 2 cloves of chopped garlic
  • 60g of butter
  • 60g of thick cream
  • 15cl of milk
  • 40g of black truffle
  • Salt and pepper

Preparation:

  • Cook the potatoes and mash them. Do not let them cool.

  • Slice the mozzarella. Peel and chop the garlic cloves. Bring the cream to a boil and set aside.

  • On low heat, mix in a saucepan the milk, butter, cream (gradually while stirring), garlic, salt and pepper. Add the sliced mozzarella.

  • Mix until the mozzarella has melted and the mixture is creamy. Serve the mashed potatoes topped with the cheesy sauce and shaved truffle on top. Enjoy!
Stir constantly with a wooden spoon until the aligot forms a ribbon when lifted with the spoon. Plate it up, grate the truffle over the aligot, add a few fresh basil leaves and serve: everyone can mix it all together at the moment of tasting.