{"id":5427,"date":"2018-05-04T16:07:08","date_gmt":"2018-05-04T15:07:08","guid":{"rendered":"https:\/\/smartbox-blog.fbapphouse.com\/?p=5427"},"modified":"2023-12-05T12:24:00","modified_gmt":"2023-12-05T12:24:00","slug":"zoom-sur-laligot-bien-plus-qu-une-puree","status":"publish","type":"post","link":"https:\/\/www.smartbox.com\/fr\/blog\/zoom-sur-laligot-bien-plus-qu-une-puree\/","title":{"rendered":"Zoom sur l\u2019aligot, bien plus qu\u2019une pur\u00e9e, un d\u00e9licieux mets fran\u00e7ais !"},"content":{"rendered":"
\n

Si on se r\u00e9gale aujourd\u2019hui d\u2019aligot on le doit aux moines d\u2019Aubrac. Certes ils ne pr\u00e9paraient pas leur aligot avec de la saucisse comme il est de coutume de nos jours, mais ils sont \u00e0 l\u2019origine de ce mets d\u00e9licieux.<\/p>\n

Alors revenons rapidement sur l\u2019origine de ce d\u00e9licieux m\u00e9lange entre pur\u00e9e de pomme de terre et tome fra\u00eeche et voyons pourquoi on est tous fans d\u2019aligot\u00a0!<\/p>\n

Faites fr\u00e9tiller vos papilles<\/a><\/strong><\/p>\n

L\u2019aligot \u00e0 l\u2019origine\u00a0: <\/strong><\/h3>\n

Comme nous vous le disions en introduction, l\u2019aligot a vu le jour gr\u00e2ce aux moines vivant sur l\u2019Aubrac au 12\u00e8me<\/sup>. Leur abbaye se situant sur le chemin de St Jacques de Compostelle, nombreux \u00e9taient les p\u00e8lerins \u00e0 s\u2019arr\u00eater chez les moines d\u2019Aubrac afin de r\u00e9clamer \u00e0 manger.<\/p>\n

Pour ceux qui ne seraient pas tr\u00e8s cal\u00e9s niveau g\u00e9ographie, l\u2019Aubrac est un plateau ayant un pied dans trois d\u00e9partements\u00a0: l\u2019Aveyron, le Cantal et la Loz\u00e8re.<\/p>\n

Maintenant que c\u2019est dit, revenons-en \u00e0 nos moutons\u00a0!<\/p>\n

C\u2019est donc pour rassasier les p\u00e8lerins en qu\u00eate d\u2019un repas chaud que les moines donn\u00e8rent naissance \u00e0 l\u2019aligot. Mais un aligot bien diff\u00e9rent de celui que l\u2019on connait aujourd\u2019hui car celui-ci se rapprochait plus de la soupe que de la pur\u00e9e. Il \u00e9tait alors constitu\u00e9 d\u2019un bouillon, de pain et de tome fra\u00eeche.<\/p>\n

Apr\u00e8s la r\u00e9volution, ce ne sont plus les moines qui perp\u00e9tuent la tradition de l\u2019aligot mais les paysans vivants sur l\u2019Aubrac. Seulement, une mauvaise r\u00e9colte de bl\u00e9 au 18\u00e8me<\/sup> si\u00e8cle les oblige \u00e0 modifier la recette. Le pain \u00e9tant une denr\u00e9e bien plus rare \u00e0 ce moment-l\u00e0, ils eurent l\u2019id\u00e9e de le remplacer par \u2026<\/p>\n

\"\"<\/p>\n

Une pur\u00e9e de pomme de terre bien s\u00fbr\u00a0! Et voil\u00e0, c\u2019est ainsi que notre cher aligot des familles vu le jour.<\/p>\n

L\u2019aligot saucisse, certainement l\u2019un des meilleurs plats fran\u00e7ais (en tout cas\u00a0<\/strong>pour nous<\/strong>)<\/strong><\/h3>\n

Pour d\u00e9guster un aligot comme il se doit, il faut qu\u2019il soit accompagn\u00e9 d\u2019une saucisse, de pr\u00e9f\u00e9rence cuite au feu de bois. En tout cas c\u2019est ainsi qu\u2019il est servi dans les restaurants de l\u2019Aubrac et croyez-nous c\u2019est ainsi qu\u2019il est le meilleur\u00a0!<\/p>\n

Comme beaucoup de plats traditionnels, chaque famille a sa recette d\u2019aligot. Avec plus ou moins de cr\u00e8me fra\u00eeche, plus ou moins de tome fra\u00eeche, plus ou moins de pur\u00e9e. Mais une chose est sure, toute bonne recette d\u2019aligot contient les ingr\u00e9dients suivants\u00a0: de la tome fra\u00eeche, de la pur\u00e9e de pomme de terre, de la cr\u00e8me fra\u00eeche \u00e9paisse, du beurre et de l\u2019ail.<\/p>\n

\"\"<\/p>\n

Si vous vous sentez d\u2019humeur cr\u00e9ative, vous pouvez bien s\u00fbr revisiter cette recette et ne pas accompagner votre aligot de saucisse mais on ne vous garantit pas le r\u00e9sultat.<\/p>\n

En tout cas s\u2019il y a bien un imp\u00e9ratif, c\u2019est qu\u2019il faut que votre aligot file pour que vous puissiez l\u2019\u00e9tirer fi\u00e8rement avec votre cuill\u00e8re en bois (oui car il faut obligatoirement utiliser une cuill\u00e8re en bois pour pr\u00e9parer un bon aligot, parole de grand-p\u00e8re aveyronnais)\u00a0!<\/p>\n

Si vous pr\u00e9f\u00e9rez vous r\u00e9galer d\u2019un bon aligot sans avoir besoin de le cuisiner vous-m\u00eame, vous pouvez toujours vous rendre dans un restaurant servant des sp\u00e9cialit\u00e9s de l\u2019Aubrac et vous r\u00e9galer en famille ou entre amis.<\/p>\n

A lire aussi\u00a0: Zoom sur les sp\u00e9cialit\u00e9s culinaires bretonnes, v\u00e9ritables symboles de la r\u00e9gion<\/a><\/strong><\/p><\/blockquote>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Si on se r\u00e9gale aujourd\u2019hui d\u2019aligot on le doit aux moines d\u2019Aubrac. Certes ils ne pr\u00e9paraient pas leur aligot avec de la saucisse comme il est de coutume de nos jours, mais ils sont \u00e0 l\u2019origine de ce mets d\u00e9licieux. Alors revenons rapidement sur l\u2019origine de ce d\u00e9licieux m\u00e9lange entre pur\u00e9e de pomme de terre […]<\/p>\n","protected":false},"author":21,"featured_media":5429,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[273],"tags":[135,319],"class_list":["post-5427","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-zoom-sur","tag-cuisine-traditionnelle","tag-idees-recettes"],"acf":[],"yoast_head":"\nZoom sur l\u2019aligot, bien plus qu\u2019une pur\u00e9e, un d\u00e9licieux mets fran\u00e7ais !<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smartbox.com\/fr\/blog\/zoom-sur-laligot-bien-plus-qu-une-puree\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zoom sur l\u2019aligot, bien plus qu\u2019une pur\u00e9e, un d\u00e9licieux mets fran\u00e7ais !\" \/>\n<meta property=\"og:description\" content=\"Si on se r\u00e9gale aujourd\u2019hui d\u2019aligot on le doit aux moines d\u2019Aubrac. Certes ils ne pr\u00e9paraient pas leur aligot avec de la saucisse comme il est de coutume de nos jours, mais ils sont \u00e0 l\u2019origine de ce mets d\u00e9licieux. 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