Perfect for a casserole and conviviality, aligot is a hearty dish from the Auvergne mountains that reawakens culinary tradition. Its creamy texture and exceptional flavor, derived from a perfect combination of potatoes and cheese, make it an iconic dish to be enjoyed on any occasion. In this article, let’s dive into the art of preparing this Auvergne delicacy and discover its well-kept secrets. Ingredients for a successful aligot To concoct an aligot worthy of the greatest Auvergne chefs, it is essential to choose quality ingredients. Here’s what you’ll need: 1 kg of potatoes(prefer floury varieties like
Bintje
, Caesar,
- Manon , or Marabel) 400 g of fresh Aubrac tome cheese25 cl of crème fraîche Salt and pepper Before you begin preparing the dish, make sure you have all these ingredients on hand to ensure the success of your dish. Steps to Prepare AligotPreparing aligot can be simple if you follow the steps carefully. Here’s a guide to making aligot:
- Start by peeling the potatoes, then cut them into uniform pieces. Place them in a large pot of salted water and cook for about 20 minutes, until tender.
- Once cooked, drain the potatoes before returning them to the still-hot pot. Use a potato masher or a fork to mash them into a smooth purée.
- Then add the crème fraîche and a pinch of salt and pepper to your purée. Mix vigorously until you get a creamy consistency.
Now it’s time to adapt the cheese to the recipe. Cut the fresh tome into small pieces and gradually incorporate it into the still-hot purée. Mix continuously until the cheese is completely melted and the mixture becomes elastic, creating the
ribbon
so characteristic of aligot.
To serve, serve this dish piping hot and gently pull it with a spatula to form long strands of melted cheese. A real treat that can be served with grilled Toulouse sausage for an even more delicious experience. The secrets to making the best traditional aligotTo ensure your aligot is a hit with everyone, there are a few tips to keep in mind. First, the choice of ingredients is crucial. Floury potatoes are the best for a creamy mash. Varieties like Bintje, Caesar, Manon, and Marabel are preferred.
When it comes to cheese, make sure you choose fresh tome. This plays a key role in the success of your aligot. An overly aged tome will not produce the desired result, so don’t hesitate to invest in a quality cheese. It’s an integral part of Laguiole AOP cheese making.
Finally, to obtain that famous ribbon of aligot, a good dose of elbow grease is required. Don’t hesitate to mix passionately, incorporating air as you work the mixture. The more stringy the texture becomes, the more you’ll whet your appetite!
Pairing Aligot: The Ideal Drinks Served alone or with sausages, aligot pairs well with carefully selected wines for a variety of flavor experiences. If you serve it without sausage, choose a white wine with good acidity to balance the richness of the cheese. White wines from the Jura or a white Burgundy would be perfect for this. On the other hand, if you opt for the traditional sausage, opt for local red wines, such as those from Auvergne, or neighboring appellations like Marcillac or Cahors. These choices will enhance your dish while celebrating the richness of the region’s terroirs. Where to enjoy aligot in a restaurant?
Although aligot is a relatively easy dish to prepare at home, many people prefer to enjoy it in an authentic restaurant. No need to be in Auvergne to taste this dish; for example, the restaurant
Partie de Campagne
located in the 12th arrondissement of Paris offers an exotic setting and quality Auvergne cuisine. For Parisian gourmets, this is the place to be for a perfectly executed aligot. Where to find it? Partie de Campagne36 Cour Saint-Emilion, 75012 Paris, France https://www.partiedecampagne.com/