Aligot

Aligot is a dish traditional to the southern region of France, specifically the Auvergne and Languedoc regions. It is a fondue-like dish made from melted cheese blended into mashed potatoes, often with some garlic.

History

The origins of aligot can be traced back to the monks of Aubrac, who would offer a simple meal of bread, cheese, and wine to the pilgrims passing through on the Way of St. James. Over time, this meal evolved into the rich, cheesy dish known today as aligot.

Ingredients

The primary ingredients in aligot are potatoes and cheese. The potatoes are typically boiled and then mashed, while the cheese used is traditionally a type of Tomme cheese known as Tomme d'Auvergne. Other ingredients can include garlic, butter, and cream.

Preparation

To prepare aligot, the potatoes are first boiled until soft and then mashed. The cheese is then added to the mashed potatoes and the mixture is stirred until it becomes smooth and stretchy. Garlic, butter, and cream can also be added to enhance the flavor and texture of the dish.

Serving

Aligot is typically served hot, often as a side dish to meat, such as sausage or pork. It can also be served on its own, as a main dish.

Cultural Significance

Aligot is a staple of the regional cuisine in southern France and is often served at local festivals and events. It is also a popular dish in the winter months, due to its hearty and warming nature.

See Also

• French cuisine
• Auvergne (region)
• Languedoc
• Tomme cheese

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