File:Bol de aligot..jpg

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Español: El aligot es un plato occitano de origen humilde pero muy calórico que era muy habitual en el campo. Se trata de una mezcla de patata (antes fue miga de pan) y requesón o queso fresco (no curado) de las montañas de Cantal, a veces condimentado con un poco de ajo o cebolla, y a veces con algo de queso curado. La mezcla es homogénea y elástica, parecida a queso fundido muy suave al tacto. Actualmente se suele comer como acompañamiento de butifarras y carnes locales. El original no contiene nata, "quesito" ni mantequilla.
Català: L'aligot (en occità, "aligòt") és un plat occità de muntanya a base de patata i formatge fresc.
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current12:55, 1 June 2010Thumbnail for version as of 12:55, 1 June 20101,624 × 1,080 (205 KB)Slastic (talk | contribs){{Information |Description={{es|1=El aligot es un plato occitano de origen humilde pero muy calórico que era muy habitual en el campo. Se trata de una mezcla de patata (antes fue miga de pan) y requesón o queso fresco (no curado) de las montañas de Can

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