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{{Short description|French cheese and potato dish}}
{{Infobox prepared food
{{Infobox food
| name = Aligot
| name = Aligot
| image = Bol d'aligot.jpg
| image = Bol d'aligot.jpg
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| alternate_name =
| alternate_name =
| country = {{flagicon|FRA}} [[France]]
| country = {{flagicon|FRA}} [[France]]
| region = [[Occitanie]]
| region = [[Occitania]]
| creator =
| creator =
| course =
| course =
| type =
| type =
| served =
| served =
| main_ingredient = [[Mashed potato]]es, [[butter]], [[cream]], [[cheese]] (Tomme de Laguiole or Tomme d'Auvergne), [[garlic]]
| main_ingredient = [[Mashed potato]]es, [[butter]], [[cream]], [[cheese]] ([[Tomme|Tome]] de Laguiole or [[Tomme|Tome]] d'Auvergne), [[garlic]]
| variations =
| variations =
| calories =
| calories =
| other =
| other =
}}
}}
'''Aligot'''<ref>{{Cite book|isbn=0767903609 |title=Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication}}</ref><ref>{{cite web|url=http://www.marthastewart.com/901304/aligote-toast |title=Martha Stewart - Aligote on Toast|accessdate=9 January 2017}}</ref> is a dish made from [[cheese]] blended into [[mashed potato]]es (often with some garlic) that is made in [[L'Aubrac]] ([[Aveyron]], [[Cantal]], [[Lozère]], [[Occitanie]]) region in the southern [[Massif Central]] of France.<ref name = larousse /> This fondue-like dish from the Aveyron department is a common sight in [[Auvergne (region)|Auvergne]] restaurants.
'''Aligot'''<ref>{{Cite book|isbn=0767903609 |title=Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication|last1=Vongerichten|first1=Jean-Georges|last2=Bittman|first2=Mark|year=2000}}</ref><ref>{{cite web|url=http://www.marthastewart.com/901304/aligote-toast |title=Martha Stewart - Aligote on Toast|date=19 April 2012|access-date=9 January 2017}}</ref> ({{langx|oc|Aligòt}}) is a dish made from [[cheese]] blended into [[mashed potato]]es (often with some garlic) that is made in [[L'Aubrac]] ([[Aveyron]], [[Cantal]], [[Lozère]]) region in the southern [[Massif Central]] of France.<ref name = larousse /> This fondue-like dish from the Aveyron department is a common sight in [[Auvergne (region)|Auvergne]] restaurants.


==Background==
Traditionally made with the Tomme de Laguiole ([[Tome fraîche|Tomme fraîche]]) or Tomme d'[[Auvergne]] cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.<ref name = fp /> Other cheeses are also used in place of Tomme, including [[mozzarella]], [[Cantal (cheese)|Cantal]]<ref>{{cite web|url=http://www.toomanychefs.net/archives/001250.php|title=Too Many Chefs|accessdate=24 April 2011|archive-url=https://web.archive.org/web/20160814152508/http://www.toomanychefs.net/archives/001250.php|archive-date=14 August 2016|url-status=dead}}</ref> and [[Laguiole cheese|Laguiole]]. The choice of cheese is important, and strongly affects the end result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) [[Lancashire cheese|Lancashire]] to be best, rejecting most other suggestions;<ref name=cloake>{{cite web |url=https://www.theguardian.com/food/2020/feb/05/how-to-cook-the-perfect-aligot-felicity-cloake |title=How to cook the perfect aligot |newspaper=The Guardian |author=[[Felicity Cloake]] |date= 5 February 2020}}</ref> other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.<ref name=cloake/>
Traditionally made with the Tomme de Laguiole ([[Tome fraîche|Tomme fraîche]]), or Tomme d'[[Auvergne]] cheese, aligot is an Occitan speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.<ref name = fp /> Other cheeses are also used in place of Tomme, including [[Cantal (cheese)|Cantal]],<ref name="nytimes.com">{{Cite news|url=https://www.nytimes.com/1981/11/18/garden/celebrating-regional-cooking-of-france.html|title = Celebrating Regional Cooking of France|newspaper = The New York Times|date = 18 November 1981|last1 = Wells|first1 = Patricia}}</ref> [[mozzarella]]<ref>{{cite web|url=http://www.toomanychefs.net/archives/001250.php|title=Too Many Chefs|access-date=24 April 2011|archive-url=https://web.archive.org/web/20160814152508/http://www.toomanychefs.net/archives/001250.php|archive-date=14 August 2016|url-status=dead}}</ref> and [[Laguiole cheese|Laguiole]]. The choice of cheese is important, and strongly affects the result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) [[Lancashire cheese|Lancashire]] to be best, rejecting most other suggestions;<ref name=cloake>{{cite web |url=https://www.theguardian.com/food/2020/feb/05/how-to-cook-the-perfect-aligot-felicity-cloake |title=How to cook the perfect aligot |newspaper=The Guardian |author=Felicity Cloake |author-link=Felicity Cloake |date= 5 February 2020}}</ref> other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.<ref name=cloake/>


==Ingredients==
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]]<ref name=larousse>{{cite web|url=http://cuisine.larousse.fr/recherche-transverse?q=aligot+sucr%C3%A9&btnSearch1.x=0&btnSearch1.y=0|title=Larousse Gastronomique|accessdate=24 April 2011|url-status=dead|archiveurl=https://archive.is/20130213110330/http://cuisine.larousse.fr/recherche-transverse?q=aligot+sucr%C3%A9&btnSearch1.x=0&btnSearch1.y=0|archivedate=13 February 2013}}</ref> gives the ingredients as 1&nbsp;kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.
Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the [[Larousse Gastronomique]]<ref name=larousse>{{cite web|url=http://cuisine.larousse.fr/recherche-transverse?q=aligot+sucr%C3%A9&btnSearch1.x=0&btnSearch1.y=0|title=Larousse Gastronomique|access-date=24 April 2011|url-status=dead|archive-url=https://archive.today/20130213110330/http://cuisine.larousse.fr/recherche-transverse?q=aligot+sucr%C3%A9&btnSearch1.x=0&btnSearch1.y=0|archive-date=13 February 2013}}</ref> gives the ingredients as 1&nbsp;kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.


==Serving history==
This dish was prepared for [[pilgrims]] on the way to [[Santiago de Compostela]] who stopped for a night in that region.<ref name = fp>{{cite web | url = http://www.french-property.com/regions/midi_pyrenees/food-gastronomy/aligot-french-cheese/| title = Regions of France: Aveyron Aligot| accessdate = 25 July 2015}}</ref> According to legend, aligot was originally prepared with bread, and potatoes were substituted after [[Antoine-Augustin Parmentier|their introduction]] to France.{{citation needed|date=February 2018}}<ref>{{Cite book|title=Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love|last=Mah|first=Ann|publisher=Penguin|year=2013|isbn=9781101638156|location=New York|pages=}}</ref> Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron homes and street markets.<ref name = fp /> Aligot is traditionally served with Auvergne red wine.
This dish was prepared for [[pilgrims]] on the way to [[Santiago de Compostela]] who stopped for a night in that region.<ref name = fp>{{cite web | url = http://www.french-property.com/regions/midi_pyrenees/food-gastronomy/aligot-french-cheese/| title = Regions of France: Aveyron Aligot| access-date = 25 July 2015}}</ref> According to legend, aligot was originally prepared with bread, and potatoes were substituted after [[Antoine-Augustin Parmentier|their introduction]] to France.<ref name="nytimes.com"/><ref>{{Cite book|url=https://books.google.com/books?id=B1ByDwAAQBAJ&q=aligot&pg=PA114|title=Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France|isbn=9781579658762|last1=Gaudry|first1=François-Régis|date=16 October 2018|publisher=Artisan Books }}</ref><ref name=cloake/><ref>{{Cite book|title=Mastering the Art of French Eating: From Paris Bistros to Farmhouse Kitchens, Lessons in Food and Love |last=Mah|first=Ann |publisher=Penguin|year=2013|isbn=9781101638156 |location=New York}}</ref> Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron homes and street markets.<ref name = fp /> Aligot is traditionally served with Auvergne red wine.

==Etymology==
The name ''aligot'' may have been derived from the Occitan ''alicouot'', from the Latin ''aliquid'', or from the Old French ''harigoter''.{{Citation needed |reason= deriving ''aligot" from the Latin pronoun ''aliquid'' seems rather a stretch |date= February 2024 }}


==See also==
==See also==
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==References==
==References==
{{reflist}}
{{Reflist}}

==External links==
* [https://culturecheesemag.com/recipes/french-cheese-dip-aligot Aligot recipe in ''the word on cheese culture'' magazine]
* [https://www.countrylife.co.uk/food-drink/recipes/greatest-recipes-ever-elizabeth-davids-cheesy-potato-25014 Aligot recipe in ''Country Life'' magazine]
* [https://books.google.com/books?id=D_GEDwAAQBAJ&pg=PA169&lpg=PA169&dq=aligot&hl=en Aligot recipe in ''The Modern Cheesemaker'']
* [https://books.google.com/books?id=mIVKCgAAQBAJ&pg=PT1186&lpg=PT1186&dq=aligot&hl=en Aligot recipe in ''The Science of Good Cooking'']
* [https://app.ckbk.com/recipe/fren62116c06s001r027/aligot Advertisement for aligot recipe on CKBK recipe site (subscription required)]
* [https://app.ckbk.com/recipe/fren67413c10s001r011/aligot Advertisement for another aligot recipe on CKBK recipe site (subscription required)]
* [https://books.google.com/books?id=JmSbDwAAQBAJ&pg=PT435&lpg=PT435&dq=aligot&hl=en Advertisement for ''Gubbeen'', a book about an Irish farm] {{isbn|0857838512}}
* [https://guardianbookshop.com/rick-steins-secret-france-9781785943881 Advertisement for ''Rick Stein's Secret France''] {{isbn|1473531713}}
* [https://www.channel4.com/programmes/sunday-brunch/articles/all/aligot-with-braised-toulouse-sausages/6108 Advertisement for ''Sunday Brunch'', a talk show on Channel4 (registration required)]


{{Potato dishes}}
{{Potato dishes}}
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[[Category:Cheese dishes]]
[[Category:Cheese dishes]]
[[Category:Potato dishes]]
[[Category:Potato dishes]]
[[Category:Foods featuring butter]]

Latest revision as of 17:43, 3 November 2024

Aligot
Place of originFrance France
Region or stateOccitania
Main ingredientsMashed potatoes, butter, cream, cheese (Tome de Laguiole or Tome d'Auvergne), garlic

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

Background

[edit]

Traditionally made with the Tomme de Laguiole (Tomme fraîche), or Tomme d'Auvergne cheese, aligot is an Occitan speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.[4] Other cheeses are also used in place of Tomme, including Cantal,[5] mozzarella[6] and Laguiole. The choice of cheese is important, and strongly affects the result. Tomme is not easily available outside France; many other cheeses are reported to be too strong. The cheese must be mild, with a lactic tang, but not too much salt, and melt easily. A comparison of the cheeses available in the UK found creamy (rather than the crumbly variety) Lancashire to be best, rejecting most other suggestions;[7] other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.[7]

Ingredients

[edit]

Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique[3] gives the ingredients as 1 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper.

Serving history

[edit]

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.[5][8][7][9] Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron homes and street markets.[4] Aligot is traditionally served with Auvergne red wine.

Etymology

[edit]

The name aligot may have been derived from the Occitan alicouot, from the Latin aliquid, or from the Old French harigoter.[citation needed]

See also

[edit]

References

[edit]
  1. ^ Vongerichten, Jean-Georges; Bittman, Mark (2000). Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication. ISBN 0767903609.
  2. ^ "Martha Stewart - Aligote on Toast". 19 April 2012. 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. ^ a b Wells, Patricia (18 November 1981). "Celebrating Regional Cooking of France". The New York Times.
  6. ^ "Too Many Chefs". Archived from the original on 14 August 2016. Retrieved 24 April 2011.
  7. ^ a b c Felicity Cloake (5 February 2020). "How to cook the perfect aligot". The Guardian.
  8. ^ Gaudry, François-Régis (16 October 2018). Let's Eat France!: 1,250 specialty foods, 375 iconic recipes, 350 topics, 260 personalities, plus hundreds of maps, charts, tricks, tips, and anecdotes and everything else you want to know about the food of France. Artisan Books. ISBN 9781579658762.
  9. ^ 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.
[edit]
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