Aligot ( oc, Aligòt) is a dish made from

cheese Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During productio ...

blended into

mashed potato Mashed potato or mashed potatoes (American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a ...

es (often with some garlic) that is made in

L'Aubrac Aubrac is a small village in the southern Massif Central of France. The name is also applied to the surrounding countryside, which is properly called L'Aubrac in French. The Aubrac region has been a member of the Natura 2000 network since August 20 ...

(

Aveyron Aveyron (; oc, Avairon; ) is a department in the region of Occitania, Southern France. It was named after the river Aveyron. Its inhabitants are known as ''Aveyronnais'' (masculine) or ''Aveyronnaises'' (feminine) in French. The inhabitan ...

Cantal Cantal (; oc, Cantal or ) is a department in the Auvergne-Rhône-Alpes region of France, with its prefecture in Aurillac. Its other principal towns are Saint-Flour (the episcopal see) and Mauriac; its residents are known as Cantalians (fren ...

, Lozère, Occitanie) region in the southern

Massif Central The (; oc, Massís Central, ; literally ''"Central Massif"'') is a highland region in south-central France, consisting of mountains and plateaus. It covers about 15% of mainland France. Subject to volcanism that has subsided in the last 10,0 ...

of France. This fondue-like dish from the Aveyron department is a common sight in

Auvergne Auvergne (; ; oc, label= Occitan, Auvèrnhe or ) is a former administrative region in central France, comprising the four departments of Allier, Puy-de-Dôme, Cantal and Haute-Loire. Since 1 January 2016, it has been part of the new region Au ...

restaurants.

Background

Traditionally made with the Tomme de Laguiole ( Tomme fraîche), or Tomme d'

cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are also used in place of Tomme, including

mozzarella Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the anim ...

and

Laguiole Laguiole (; ''La Guiòla'' in Languedocien) is a commune in the Aveyron department in southern France. It is known for its Laguiole cheese, which has an '' Appellation d'Origine Contrôlée'' (label of guaranteed origin), and as the birthpl ...

. 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 Lancashire ( , ; abbreviated Lancs) is the name of a historic county, ceremonial county, and non-metropolitan county in North West England. The boundaries of these three areas differ significantly. The non-metropolitan county of Lancas ...

to be best, rejecting most other suggestions; other cheeses will be needed where neither Tomme nor Lancashire are available. Floury, rather than waxy, potatoes are preferable.

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 ' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...

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 Santiago de Compostela is the capital of the autonomous community of Galicia, in northwestern Spain. The city has its origin in the shrine of Saint James the Great, now the Cathedral of Santiago de Compostela, as the destination of the Way of S ...

who stopped for a night in that region. According to legend, aligot was originally prepared with bread, and potatoes were substituted after their introduction to France. 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. Aligot is traditionally served with Auvergne red wine.

Michel Roux Jr. Michel Albert Roux (born 23 May 1960) previously known as Michel Roux Jr., is an English-French two Michelin Guide, Michelin starred chef. He owns the London restaurant ''Le Gavroche.'' Early life Roux was born at Pembury maternity hospital in ...

and

Fred Sirieix Fred Sirieix (; born 27 January 1972) is a French maître d'hôtel best known for appearing on Channel 4's '' First Dates'', and BBC Two's '' Million Pound Menu''. Sirieix grew up in Limoges, France and trained to work in front of house in a Mi ...

had aligot on ''Remarkable Places to Eat at Christmas'' in

Bristol Bristol () is a City status in the United Kingdom, city, Ceremonial counties of England, ceremonial county and unitary authority in England. Situated on the River Avon, Bristol, River Avon, it is bordered by the ceremonial counties of Glouces ...

Etymology

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

References

External links

* https://books.google.com/books?id=D_GEDwAAQBAJ&pg=PA169&lpg=PA169&dq=aligot&hl=en * https://books.google.com/books?id=mIVKCgAAQBAJ&pg=PT1186&lpg=PT1186&dq=aligot&hl=en * https://books.google.com/books?id=JmSbDwAAQBAJ&pg=PT435&lpg=PT435&dq=aligot&hl=en * https://app.ckbk.com/recipe/fren62116c06s001r027/aligot * https://app.ckbk.com/recipe/fren67413c10s001r011/aligot * https://culturecheesemag.com/recipes/french-cheese-dip-aligot * https://guardianbookshop.com/rick-stein-s-secret-france-9781785943881.html * https://www.channel4.com/programmes/sunday-brunch/articles/all/aligot-with-braised-toulouse-sausages/6108 * https://www.countrylife.co.uk/food-drink/recipes/greatest-recipes-ever-elizabeth-davids-cheesy-potato-25014 {{Cheese dishes French cuisine Occitan cuisine Cheese dishes Potato dishes Foods featuring butter

Background

Ingredients

Serving history

Etymology

See also

References

External links