Aligot
| File:Bol d'aligot.jpg | |
| Place of origin |  France |
|---|---|
| Region or state | Occitania |
| Main ingredients | Mashed 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 | edit source]Traditionally made with 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 | edit source]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 | edit source]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 | edit source]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 | edit source]- Truffade
- List of cheese dishes
- List of potato dishes
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References
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