What is Aligot?

Aligot is a rich potato and cheese bowl, somewhat like a fondue in the texture and taste, which is usually served next to sausages or other types of meat. It is associated with the Aubrac region in southern center France and is believed to have been created by the local Mnišimi. Aligot is prepared by cooking boiled, mashed potatoes with cheese, crème fraiche, butter and spices. While the adaptation of this food requires various cheeses, Aligot Purists say that only the family of French cheeses known as Tomme is acceptable.

with its warm taste and rich, the creamy texture is considered to be a "comfortable meal". Since the cheese contains, it gives a sharp quality similar to a ribbon, the food carries some similarity to the fondue. Unlike Fondue, however, it is usually given as an attachment rather than a main course. In France, local pork sausages or other types of meat, such as beef, often combine.

Aligota's history is usually monitored back to Aubrac region of Central France. It is generally believed that the food was the first timeThe monks from this area who tried to create food using cheap local ingredients were conceived. Food gained popularity when these monks served pilgrims who remained in their monastery during pilgrimage. After their handcuffs, these individuals introduced food to their home areas.

Aligot preparation is a relatively simple process. First, peeled potatoes are cooked and porridge. Potatoes with mash are then combined with CRème Fraiche, butter, garlic, salt and pepper in a large pot, which was placed on the stove on a low fire. Finally, the grated or cubic cheese is added and the mixture is whipped until the cheese is melted and the ingredients have reached even, stretching consistency.

Many adaptations of traditional aligot recipe allows chefs to use cheeses such as mozzarella or cheddar. However, the purists claim that these adaptations cannot be considered a real aligot. To make this meal withLegally, he claims that only Tomme cheese can be used. This cheese is associated with French Alps, although some craftsmen manufacturers in other regions and countries produce their own versions. Although there are many varieties of Tomme, they melt most, so they are ideal for use in a creamy bowl.