Aligot: Difference between revisions
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{{Infobox prepared food |
{{Infobox prepared food |
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'''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}}</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. |
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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/> |
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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 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 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 kg potatoes; 500 g tomme fraîche, Laguiole, or Cantal cheese; 2 garlic cloves; 30 g butter; salt and pepper. |
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Revision as of 12:48, 24 June 2020
| Place of origin |  France |
|---|---|
| Region or state | Occitanie |
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 the 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 (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.[4] Other cheeses are also used in place of Tomme, including mozzarella, Cantal[5] and 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 to be best, rejecting most other suggestions;[6] other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.[6]
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 ingredients 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][7] 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.
See also
References
- ^ Simple to Spectacular: How to Take One Basic Recipe to Four Levels of Sophistication. ISBN 0767903609.
- ^ "Martha Stewart - Aligote on Toast". Retrieved 9 January 2017.
- ^ a b "Larousse Gastronomique". Archived from the original on 13 February 2013. Retrieved 24 April 2011.
- ^ a b c "Regions of France: Aveyron Aligot". Retrieved 25 July 2015.
- ^ "Too Many Chefs". Archived from the original on 14 August 2016. Retrieved 24 April 2011.
- ^ a b Felicity Cloake (5 February 2020). "How to cook the perfect aligot". The Guardian.
- ^ 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.