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AligotTheWorldWideGourmet.com

Flavors of Aveyron

Total time: 15 to 30 min

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:119.9 kcal

Proteins:2.2 g

Fats:6.5 g

Carbohydrate:13.8 g

Fibers:1.6 g

Sugar:1.3 g

Cholesterol:20 mg

Sodium:39.3 mg

Calcium:32.8 mg

Energy:681 kcal

Proteins:12.3 g

Fats:36.9 g

Carbohydrate:78.5 g

Fibers:9.2 g

Sugar:7.5 g

Cholesterol:113.9 mg

Sodium:223.4 mg

Calcium:186.3 mg

SIMILAR RECIPES

  • Goat Cheese "Tournevent" with Confit Tomato and Wintercress Salad

  • Iranian Yogurt (Mast) and some basic recipes

  • Baked Tomme Vaudoise Cheese

  • White Butter Sauce - Beurre Blanc and Beurre Nantais

  • Halawet L'Jibn

VIDEOS OF RECIPES

  • scrambled eggs

  • egg omelet asparagus

  • egg sunny side up

  • Avocat - salade

  • mussels mariniere

  • mashed potato

  • salmon cooked on one side

  • Biscottis 1

  • Biscottis 2

  • chocolate chip cookies

  • Crème anglaise

  • coconut tempura shrimp

  • fig butter

  • Guacamole

  • pastry cream

  • potato and cheese pancake

  • red cabbage jam

  • chocolate sauce

  • salmon tartare with mustard

  • salmon carpaccio

  • scallop carpaccio

  • scallop ceviche

  • strawberries with butterscotch

  • french style apple pie

  • Tarte tatin

  • tempura shrimp

  • tempura vegetables sesame

  • tempura vegetables

  • beets salad

  • buttercream

  • Crepe - celestine

  • breakfast pancake

  • lemon butter

  • chocolate whipped cream mousse

  • plain meringue

  • farmer's soup

  • potato and leek soup

  • swiss meringue

  • truffles 1

  • truffles 2

  • classic dressing

  • egg yolk dressing

  • orange dressing

  • apple beggar's purse

  • bake pie shell

  • chocolate pie crust

  • banana cake

  • carrot cake

  • chocolate cake

  • chocolate genoise

  • Mayonnaise 3 variations

  • Mayonnaise

  • sponge roll

  • white sponge cake

  • duck confit leg

  • duck pan cooked breast

  • endive salad apples dressing

  • Foie gras - terrine

  • chicken stock

  • bercy sauce

  • Sauce bordelaise

  • quick spinach sauce

  • madeira shallot sauce

  • sauce port and mushroom

  • vermouth sauce

  • apple dressing

  • cheese parmesan tuiles

  • potato breakfast pancake

  • artichokes dressing

  • mussels curry

  • mussels honey lemon dressing

  • Muffin part 1

  • Muffin part 2

  • spaghetti squash

  • Wiener schnitzel

  • Strawberries with pepper

  • Duchess Potato

  • grand marnier sabayon

  • Omelet HMC

  • French Style Green Beans

  • Pilaf Rice

  • Shortbread Sugar Cookies

  • Bouquet garni

  • Chantilly cream

  • Fraises - coulis

  • Coating ganache

  • Cream cheese icing

  • Pan Pizza Dough

  • Pizza Dough Mixer

  • Pizza Dough Thin

  • Maitre Butter part 2

  • Maitre Butter part 1

  • Rack of lamb part 1

  • Rack of lamb part 2

  • Rack of lamb part 3

  • Rockefeller Oysters

  • Salmon tartare

  • Onion Soup

  • Stuffed eggs part 1

  • Stuffed eggs part 2

  • Trout amandine

  • Brushetta

  • Carrot soup 2

  • Carrot Soup 1

  • Apple pie

  • Cream of asparagus

  • Cream of mushrooms

  • Grilled steak

INGREDIENTS

For 6 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

2500

g

bintje potatoes

150

g

butter

1000

g

fresh tome cheese

500

ml

milk (approximately)

3

cloves of garlic, chopped

salt

METHOD

  1. Cook the peeled potatoes in salted boiling water for 15 minutes. Drain.
  2. Press the potatoes through a ricer into a large saucepan in which you have melted the butter with the cream over low heat.
  3. Combine, gradually blending in the hot milk until you have a smooth supple mixture. This first part of the aligot can be prepared in advance.
  4. Just before serving, gently reheat the potato purée and add, all at once, the fresh tome, cut into thin slices, working the mixture with a wooden spoon until it is stringy. Serve immediately. The garlic can be served separately in a small dish or added into the aligot at the last minute.

WINE SUGGESTIONS

Zinfandel Rosé

Merlot

Pinot Noir

CHEF'S NOTES

Aligot is a mashed potato dish made transcendent by the addition of fresh white tome cheese that stretches into spectacular long strings. It's simple and delicious.

Like every self-respecting great dish, aligot has a legend attached to it. It dates back to the 12th century, the heyday of pilgrimages to Santiago de Compostela. According to some sources, harried pilgrims would knock at the door of the Domerie d'Aubrac asking for "aliquid" (anything to eat). The monks would give them bread and cheese in a single dish. Eventually "aliquid" became "aligot." The tradition was carried on in small restaurants as the recipe became richer and less austere, using fresh tome and even some cream in the mashed potatoes.

Another story traces aligot's origins to the year 590 when 3 bishops met near Aubrac. Each had brought with him some food: the bishop of Auvergne had potatoes, that of Rouergue had cheese, butter and milk, and the prelate of Gévaudan had a new ingredient: garlic. And there was salt from Camargue. The churchmen asked the local innkeeper to create something edible from their provisions. Being no cook, he took the simplest route and combined everything in a large pot. The bishops were served, tasted the dish, and had some more. As they argued over who should take the leftovers home to his own diocese, the dish became stringy, as if it did not want to leave. And so they decided it should be made only right there in Aubrac. And because it was made with "ail," or garlic, they gave it the name "ailligot," which over time became "aligot."



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