Thanks for the comment, Janet - and lucky you in the Cantal! Thanks for reminding me of Peter Graham's Mourjou - terrific book. I do also remember similar comments about beating the cheese into the aligot at weddings as a task for a man (bridegrooms in particular, with much ribraldry over flexed biceps) - it is indeed arm-achingly heavy when prepared in quantity.
I think the first aligot I had, or perhaps the first one I remember was at DOM in Sao Paulo. Funny, for a restaurant renowned for its Amazonian produce that the thing that often come to memory is a French classic.
When we first bought our holiday home in the Cantal, there used to be regular evening Marche du pays, in the summer, at which we could buy aligot and saucisse for our supper. According to Peter Graham in his book about Auvergnat cooking and eating, Mourjou, aligot used to be prepared by men, as the work of mixing in the Tomme fraiche de Cantal was regarded as men's work.
Thanks for the comment, Janet - and lucky you in the Cantal! Thanks for reminding me of Peter Graham's Mourjou - terrific book. I do also remember similar comments about beating the cheese into the aligot at weddings as a task for a man (bridegrooms in particular, with much ribraldry over flexed biceps) - it is indeed arm-achingly heavy when prepared in quantity.
I think the first aligot I had, or perhaps the first one I remember was at DOM in Sao Paulo. Funny, for a restaurant renowned for its Amazonian produce that the thing that often come to memory is a French classic.
I love this and the extraordinary illustrations! I shall be making this at the weekend for sure. Thank you
This sounds delicious! My family is from close to this region so it’s so nice to read this winter recipe
Beautiful, as always
Sounds like you had fun! Would be interested to hear if it was manioc - same starchiness as potato but might have been easier to lighten by beating.
So glad you like the recipe, Claire! Old floury potatoes from store...that's the trick.
When we first bought our holiday home in the Cantal, there used to be regular evening Marche du pays, in the summer, at which we could buy aligot and saucisse for our supper. According to Peter Graham in his book about Auvergnat cooking and eating, Mourjou, aligot used to be prepared by men, as the work of mixing in the Tomme fraiche de Cantal was regarded as men's work.