Aligot
 | |
| Place of origin |  France |
|---|---|
| Region or state | Occitanie |
| Main ingredients | Mashed potatoes, butter, cream, cheese (Tome de Laguiole or Tome d'Auvergne), garlic |
AligotAuvergne restaurants.
Background
Traditionally made with the Tomme de Laguiole (
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
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
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
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
References
- ISBN 0767903609.
- ^ "Martha Stewart - Aligote on Toast". 19 April 2012. 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.
- ^ a b Wells, Patricia (18 November 1981). "Celebrating Regional Cooking of France". The New York Times.
- ^ "Too Many Chefs". Archived from the original on 14 August 2016. Retrieved 24 April 2011.
- ^ a b c Felicity Cloake (5 February 2020). "How to cook the perfect aligot". The Guardian.
- ISBN 9781579658762.
- ISBN 9781101638156.
External links
- Aligot recipe in the word on cheese culture magazine
- Aligot recipe in Country Life magazine
- Aligot recipe in The Modern Cheesemaker
- Aligot recipe in The Science of Good Cooking
- Advertisement for aligot recipe on CKBK recipe site (subscription required)
- Advertisement for another aligot recipe on CKBK recipe site (subscription required)
- Advertisement for Gubbeen, a book about an Irish farm ISBN 0857838512
- Advertisement for Rick Stein's Secret France ISBN 1473531713
- Advertisement for Sunday Brunch, a talk show on Channel4 (registration required)