Aligot
Aligot is a dish traditionally made in L'Aubrac (Aveyron, Cantal, Lozère, Midi Pyrenees) region in southern Massif Central of France made from melted cheese blended into mashed potatoes, often with some garlic.[1] This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.
Traditionally made with the Tomme de Laguiole or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.[2] Other cheeses are used in place of Tomme, including mozzarella and cantal.[3] The Laguiole cheese imparts a nutty flavour.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique[1] gives the recipe as 1 kg [4] potatoes, 500 g tomme fraîche, Laguiole, or Cantal cheese, 2 garlic cloves, 30 g butter, salt, pepper.
This dish was originally made using bread by monks, who prepared it for the pilgrims on the way to Santiago de Compostela who stopped for a night in that region.[2] Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets.[2] Aligot is traditionally served with Auvergne red wine.
[edit] References
- ^ a b "Larousse Gastronomique". http://cuisine.larousse.fr/recherche-transverse?q=aligot+sucr%C3%A9&btnSearch1.x=0&btnSearch1.y=0. Retrieved 2011-04-24.
- ^ a b c "French Cusine". http://www.french-property.com/regions/midi_pyrenees/food-gastronomy/aligot-french-cheese/. Retrieved 2011-04-24.
- ^ "Too Many Chefs". http://www.toomanychefs.net/archives/001250.php. Retrieved 2011-04-24.
- ^ "French Wikipedia Bintje". http://fr.wikipedia.org/wiki/Bintje. Retrieved 2011-04-24.
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