Aligot

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Aligot
Bol d'aligot.jpg
Place of origin France
Region or state Occitanie
Main ingredients Mashed potatoes, butter, cream, cheese (Tomme de Laguiole or Tomme d'Auvergne), garlic
Cookbook: Aligot  Media: Aligot

Aligot[1][2] is a dish made from cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Occitanie) region in southern Massif Central of France.[3] This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants.

Traditionally made with the Tomme de Laguiole (Tome frâiche) or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.[4] Other cheeses are used in place of Tomme, including Mozzarella and Cantal.[5] 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[3] gives the recipe as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.

This dish was prepared for pilgrims on the way to Santiago de Compostela who stopped for a night in that region.[4] According to legend, aligot was originally prepared with bread, and potatoes were substituted after their introduction to France.[citation needed][6] 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.[4] Aligot is traditionally served with Auvergne red wine.

See also[edit]

References[edit]

  1. ^ Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication. ASIN 0767903609. 
  2. ^ "Martha Stewart - Aligote on Toast". Retrieved 9 January 2017. 
  3. ^ a b "Larousse Gastronomique". Archived from the original on 13 February 2013. Retrieved 24 April 2011. 
  4. ^ a b c "Regions of France: Aveyron Aligot". Retrieved 25 July 2015. 
  5. ^ "Too Many Chefs". Retrieved 24 April 2011. 
  6. ^ Mah, Ann (2013). Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love. New York: Penguin. ISBN 9781101638156.