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- Aligot abstract "Aligot is a dish made from melted cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Traditionally made with the Tomme de Laguiole or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are used in place of Tomme, including mozzarella and cantal. The Laguiole cheese imparts a nutty flavour.Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. While recipes vary, the Larousse Gastronomique gives the recipe as 1 kg potatoes, 500 g tomme fraîche, Laguiole, or Cantal cheese, 2 garlic cloves, 30 g butter, salt, pepper.This dish was originally made using bread by monks, who prepared it for the pilgrims on the way to Santiago de Compostela who stopped for a night in that region. Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets. Aligot is traditionally served with Auvergne red wine.".
- Aligot ingredient Butter.
- Aligot ingredient Cheese.
- Aligot ingredient Cream.
- Aligot ingredient Garlic.
- Aligot ingredient Mashed_potato.
- Aligot origin France.
- Aligot origin Midi-Pyr%C3%A9n%C3%A9es.
- Aligot thumbnail Bol_d'aligot.jpg?width=300.
- Aligot wikiPageID "2245302".
- Aligot wikiPageRevisionID "604236520".
- Aligot country France.
- Aligot hasPhotoCollection Aligot.
- Aligot mainIngredient "Mashed potatoes, butter, cream, cheese , garlic".
- Aligot name "Aligot".
- Aligot region Midi-Pyrénées.
- Aligot subject Category:Cheese_dishes.
- Aligot subject Category:French_cuisine.
- Aligot subject Category:Occitan_cuisine.
- Aligot subject Category:Potato_dishes.
- Aligot type Article100022903.
- Aligot type Artifact100021939.
- Aligot type CheeseDishes.
- Aligot type Container103094503.
- Aligot type Crockery103133538.
- Aligot type Dish103206908.
- Aligot type Instrumentality103575240.
- Aligot type Object100002684.
- Aligot type PhysicalEntity100001930.
- Aligot type PotatoDishes.
- Aligot type Tableware104381994.
- Aligot type Ware104550840.
- Aligot type Whole100003553.
- Aligot type Food.
- Aligot type FunctionalSubstance.
- Aligot comment "Aligot is a dish made from melted cheese blended into mashed potatoes (often with some garlic) that is made in L'Aubrac (Aveyron, Cantal, Lozère, Midi-Pyrénées) region in southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Traditionally made with the Tomme de Laguiole or Tomme d'Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork.".
- Aligot label "Aligot".
- Aligot label "Aligot".
- Aligot label "Aligot".
- Aligot label "Aligot".
- Aligot label "アリゴ".
- Aligot sameAs Aligot.
- Aligot sameAs Aligot.
- Aligot sameAs Aligot.
- Aligot sameAs アリゴ.
- Aligot sameAs Aligot.
- Aligot sameAs m.06yvp3.
- Aligot sameAs Q2724885.
- Aligot sameAs Q2724885.
- Aligot sameAs Aligot.
- Aligot wasDerivedFrom Aligot?oldid=604236520.
- Aligot depiction Bol_d'aligot.jpg.
- Aligot isPrimaryTopicOf Aligot.
- Aligot name "Aligot".