Aligot
 | |
| Place of origin |  France |
|---|---|
| Region or state | Occitanie |
| Main ingredients | Mashed 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.
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
- ^ Vongerichten, Jean-Georges; Bittman, Mark (2000). 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.