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==Background==
==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|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 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 |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/>
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 [[Cantal (cheese)|Cantal]],<ref>https://www.nytimes.com/1981/11/18/garden/celebrating-regional-cooking-of-france.html</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 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 |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==
==Ingredients==

Revision as of 15:45, 27 December 2020

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

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.

Background

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 Cantal,[5] mozzarella[6] 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;[7] other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.[7]

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[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

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.[8][9][7][10] 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.

Michel Roux Jr. and Fred Sirieix had aligot on Remarkable Places to Eat at Christmas in Bristol.[11][12][13][14]

Etymology

Possibly borrowed from Occitan alicouot, possibly from Latin aliquid, possibly from Old French harigoter.

See also

Look up aligot in Wiktionary, the free dictionary.

References

  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". 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. ^ https://www.nytimes.com/1981/11/18/garden/celebrating-regional-cooking-of-france.html
  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. ^ https://www.nytimes.com/1981/11/18/garden/celebrating-regional-cooking-of-france.html
  9. ^ https://books.google.com/books?id=B1ByDwAAQBAJ&pg=PA114&lpg=PA114&dq=aligot&hl=en
  10. ^ 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.
  11. ^ "Remarkable Places to Eat at Christmas". Radio Times. Retrieved 27 December 2020.
  12. ^ Murray, Robin (21 December 2020). "When Remarkable Places to Eat with Fred Sirieix will celebrate Bristol's food scene. First Dates host joins Michelin starred chef Michel Roux Jr for tour of city". BristolLive. Retrieved 27 December 2020. After enjoying a cote de boeuf, Fred goes behind the scenes to discover the secrets of Himalayan dry-aged beef while Michel makes aligot, known as the best mashed potato in the world.
  13. ^ "Remarkable Places to Eat". BBC Two. Retrieved 27 December 2020. Fred Sirieix is heading to Bristol for a winter treat in the company of old friend and former boss Michel Roux Jr. Bristol is home to one of the UK's most vibrant and creative food scenes, and Michel can't wait to show Fred his favourites. First is (Little French, a neighbourhood restaurant in Westbury Park) run by Bristol-born chef Freddy Bird. After enjoying a stunning cote de boeuf, Fred goes behind the scenes to discover the secrets of Himalayan dry-aged beef, while Michel makes aligot, known as the best mashed potato in the world.
  14. ^ "Bristol in 2020: Food & drink". Bristol 24/7. 24 December 2020. Retrieved 27 December 2020. Another restaurateur who has not stopped working in 2020 is Freddy Bird, whose Little French restaurant in Westbury Park became a food shop during the pandemic and reopened al fresco underneath canvas in its neighbouring churchyard when it was safe to do so. On Christmas Eve, it also received glowing praise from Fred Sirieix and Michel Roux Jr in BBC Two's Remarkable Places to Eat.
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