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Aligot
By Ann | October 12, 2010
At the Aveyron Fair this weekend, I learned how to make aligot: Mash some potatoes. Add some cheese. Stir with a rowboat oar.
It was just as gooey, melty, cheesy, creamy and potato-ey as I remembered.
Does life get any better than a sunny day with friends and a big vat of cheesy potatoes?
P.S. If you’re wondering what the heck “Aveyron” or “aligot” are, click here.
Topics: Uncategorized | 7 Comments »
7 Responses to “Aligot”
Comments
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October 12th, 2010 at 6:37 am
Just wanted to let you know, I have a rowboat oar that you can use. This looks so yummy, I remember aligot…
October 12th, 2010 at 6:55 am
Two of my absolute favorite things in life – cheese and potatoes. I cannot imagine how good that must taste…
October 13th, 2010 at 12:22 am
Perfect with a glass of vin d’Estaing!
October 13th, 2010 at 9:22 am
I just finished off my leftover aligot for lunch today! And I had another thought about the origins of the word “farçou.” Perhaps it used to be the stuffing for something else?
October 13th, 2010 at 12:31 pm
The English have a version of this and it tastes like what I imagine wall paper paste to taste like
. After that experience I am afraid I will not be tasting aligot during this lifetime.
October 17th, 2010 at 4:29 am
Lee — One day you will come back to visit and we will eat aligot everyday.
Beverly — It has a great texture too, creamy but also chewy. The cheese they use is a little like mozzarella.
Chris — And a saucisse!
Camille — This aligot has staying power! Our house guests forgot theirs so we still have a barquette in the freezer. Also, interesting theory about “farçou” — seems very possible.
Lynde — Don’t let the Aveyronais hear you comparing aligot to English food!
November 14th, 2010 at 3:35 pm
[...] weeks ago, I joined my friends Ann and Chris at the Aveyron fair in Paris. Right off the bat we stuffed ourselves with local specialties like aligot and farçou, [...]