How many calories are there in aligot?


Aligot: but why this name?

There is no consensus on the origin of the word aligot. Two main hypotheses divide the crowds.

  • The first hypothesis is that this term comes from the Latin ” something “which means ” something “. Aligot would then have referred to a mixture of bread crumbs and fresh tomme, moistened in broth, offered to pilgrims on the way to Santiago who asked for “something” to eat from the inhabitants of the region they were passing through.
  • The second is that the word aligot has its roots in the old French “harigoter” or “haligoter” which means “to tear, to tear into shreds”. In the northern dialect of Aveyron, we can also hear the terms “oligot” or “olicouót” to designate this dish.

What is the recipe for traditional Aubrac aligot?

Also known as the friendship ribbon, the traditional Aubrac aligot is a generous dish that requires a few specific ingredients to obtain its tasty taste and its texture both creamy and stringy. For 4 people, you will need:

  • 1 kg of mashed potatoes (Bintje type is often recommended)
  • 400 g of fresh tomme from Aubrac, cut into thin strips
  • 200 g of thick crème fraîche,
  • 20 g of butter,
  • 1 clove of garlic,
  • Salt and pepper.

Start by cooking the peeled potatoes in salted water until the tip of a knife easily penetrates into the core. Once cooked, they are crushed into a puree, to which butter and crème fraîche are added. The fresh tomme cut into strips is then gradually incorporated, while stirring continuously to obtain the characteristic stringy texture of the aligot. Seasoning is done last with chopped garlic, salt and pepper.

How much aligot is there for one person?

The ideal amount of aligot to serve per person varies depending on the age, caloric needs and of course the appetite of each guest. We can count on average:

  • 200 g for children and the elderly,
  • 300 g for adults,
  • 300 to 400 g for active, sporty people or people with a good appetite,
  • and less than 200 g for small appetites and very sedentary people.

How many calories in a serving of aligot?

The average caloric intake of aligot is between 180 to 190 kcal per 100 g depending on the recipes, which is equivalent to 540 to 570 kcal for a 300 g portion generally recommended for an adult.

But let's not forget that aligot is rarely served alone, and that these calories will therefore be added to those of the meat or sausage that accompanies it!

And in 100 g of Picard brand aligot puree?

The famous brand of frozen foods offers on its shelves an Aligot de l'Aubrac sold in bags of puree pebbles, of which the caloric value is 167 kcal per 100 gwhich are distributed as follows:

  • 6.8 g of protein, an interesting rate for a potato-based dish;
  • 9.7 g of carbohydrates, mainly complex, from potato starch,
  • 11 g of lipids, including 6.8 g of saturated fatty acids.

Meat, fish, sausages: how do you eat aligot?

This essential part of Aveyron cuisine is traditionally served with sausagesgenerally of the Toulouse sausage, which contributes to increasing the caloric addition of this dish. Indeed, this sausage provides 327 calories per 100g, and we generally count 150 g of sausage per person, which gives 490 calories, which are added to the approximately 550 calories of the aligot.

For a less rich version, it can also be accompanied by other types of meat, such as grilled or simmered beef, roast chicken or white ham.

For fish fans, aligot is also delicious with salmon, cod or trout.

How to integrate it into a balanced meal?

Even though aligot is a rich dish, fortunately it is possible to include it in a balanced meal, to enjoy yourself without feeling guilty.

Since aligot is rich in carbohydrates and fat, it is wise to accompany it with a source of lean proteins such as flank steak, rump steak, skinless poultry or even grilled or steamed fish.

To balance your plate, you can also add a large portion of vegetables, steamed, in salad or grilledwhich will provide fiber and vitamins without significantly increasing the caloric intake of the meal.

Ce rich and satisfying dish can theoretically do without dessert, but for those who want to finish their meal with a sweet touch, we recommend fresh or cooked fruit, stewed or roasted in the oven. And of course we skip the cheese platter!

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