Aligot is much more than just a dish: it’s a true Auvergne culinary tradition that warms the body and soul. With its rich flavors of cheese and potatoes, it’s sure to delight your taste buds. In this article, we’ll guide you through the steps needed to prepare this essential dish, while sharing some secrets to ensure success. Get ready to dive into the delicious world of aligot!
Ingredients for making a traditional aligot
To make this iconic recipe a success, you need quality ingredients. The simplicity of aligot lies in the choice of raw materials. Here is the list of essential ingredients:
- 1 kg of floury potatoes (such as Bintje, Caesar, Manon, or Marabel) 400 g of fresh Aubrac tome cheese 25 cl of crème fraîche
- Salt and pepper Preparation time:
- 30 minutes Cooking time:
- 20 minutes
Steps to making a creamy aligot To make a truly delicious aligot, follow these easy steps. It all starts with preparing the potatoes, which are the heart of this recipe:
Peel the potatoes and cut them into uniformly sized pieces. Place them in a large pot of salted water and cook for about 20 minutes until tender. Once cooked, drain the potatoes thoroughly and return them to the hot pot. Mash them with a potato masher or a fork until smooth.
Add the crème fraîche, along with a pinch of salt and pepper, mixing well. You should have a creamy, velvety purée.
Finally, cut the fresh tome into small pieces and add it to the still-warm purée. Mix vigorously until the cheese melts completely, creating the characteristic elastic texture of aligot.
Serve your aligot immediately, gently pulling it with a spatula to form beautiful strands of melted cheese. For an even more indulgent touch, don’t hesitate to accompany it with grilled Toulouse sausage or other fine local charcuterie.
The secrets to perfect aligot
To master the art of aligot, it’s essential to choose the right ingredients. The quality of the potatoes is paramount; opt for floury varieties like Bintje, which will produce a light and airy mash.
Fresh tome cheese is also a crucial element. Make sure it’s fresh, as an overly aged cheese won’t bring the dish the ideal texture. Did you know that fresh Aubrac tome cheese is the basis for Laguiole AOP cheese? This shows how much the choice of cheese influences the final result. Finally, to achieve that famous “ribbon,” don’t hesitate to mix vigorously and incorporate air into the mixture. Don’t be shy, roll up your sleeves and let yourself be carried away by the joy of cooking!
Food and Wine Pairings with Aligot
When it comes to pairing aligot, the choice of wine plays an essential role. If you’re serving this dish on its own, a white wine with good acidity is ideal to balance the creaminess of the cheese. White wines from the Jura or a white Burgundy pair perfectly.
If you’re serving it with sausages, opt for local red wines, such as those from the Auvergne region, or choose neighboring appellations such as Marcillac or Cahors. In Search of the Perfect Aligot at a Restaurant
While making aligot at home is an exciting adventure, some prefer to enjoy this festive dish at a restaurant. If you don’t have the chance to visit Auvergne, head to Partie de Campagne , located in the 12th arrondissement of Paris, a must-see for discovering traditional aligot.
Here’s the address to get there directly:
Partie de Campagne
36 Cour Saint-Emilion, 75012 Paris, France https://www.partiedecampagne.com/