Aligot — Laguiole, France
Laguiole, France
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Aligot comes from the Aubrac, the plateau stretching between Aveyron, Cantal and Lozère, of which Laguiole is the capital. The burons, the summer-pasture huts where Laguiole cheese was made, produced the fresh tomme, curds pressed for a few hours, and it is this, mixed into the mash, that gives aligot its elasticity. It is served lifted high with the spoon, in one long ribbon that stretches without breaking.
The classic proportion is one third tomme to two thirds potatoes, with cream, butter and garlic. It accompanies country sausage and is served at village festivals across the southern Massif Central.
Preparation
- 01
Cook the peeled potatoes for 25 minutes in salted water with the garlic. Drain and pass through a food mill.
- 02
Return the mash to the pan over low heat, stir in the butter then the cream. Season with salt and pepper.
- 03
Add the tomme cut into strips and stir vigorously, lifting as you go, until the aligot stretches and comes away from the pan, about 10 minutes.
- 04
Serve at once, in ribbons, with a grilled sausage.
Where this version sits
A single, final coordinate: Laguiole, France. Another version of the same dish, elsewhere, gets its own point.
Photo: Slastic — Public domain
