Equipment
Ingredients
Broccoli Base
- 500 g broccoli, cut into small florets, stems peeled and sliced
- 2 garlic, peeled, whole cloves
Aligot Emulsion
- 60 ml heavy cream, room temperature
- 30 g unsalted butter, cubed
- 150 g low-moisture mozzarella cheese, freshly grated
Seasoning
- kosher salt
- black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 261 kcal
- Protein
- 13 g
- Carbohydrates
- 11 g
- Fat
- 19 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 490 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 57 mg
- Potassium
- 491 mg
- Calcium
- 336 mg
- Iron
- 1.1 mg
- Magnesium
- 38 mg
- Phosphorus
- 301 mg
- Zinc
- 1.9 mg
- Vitamin A
- 237 mcg
- Vitamin C
- 112 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 129 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.31 mg
- Niacin
- 0.9 mg
- Folate
- 90 mcg
- Water
- 140 g
Sources: USDA FoodData Central
Method
Place the broccoli florets, sliced stems, and whole garlic cloves in a steamer basket over boiling water. Cover and steam until completely tender and easily crushed with a fork, about 12 to 15 minutes.
Transfer the steamed broccoli and garlic to a food processor. Process on high speed until a very fine, smooth puree forms. Scrape down the sides of the bowl as needed.
Transfer the broccoli puree to a medium saucepan over medium-low heat. Stir in the heavy cream and butter, cooking until the butter is completely melted and the mixture is steaming, reaching approximately 80°C (175°F).
Reduce the heat to low. Add the grated mozzarella in three batches. Using a silicone spatula, beat the mixture vigorously in a circular motion after each addition. Continue beating vigorously until the cheese is completely melted and the puree pulls away from the sides of the pan in long, elastic strands.
Remove from heat immediately once the texture is achieved. Season generously with kosher salt and freshly ground black pepper to taste. Serve immediately while hot and elastic.
Chef's Notes
- Low moisture mozzarella is non-negotiable for this recipe. Fresh mozzarella holds too much water and will not create the signature elastic pull, while pre-shredded cheese is coated in anti-caking agents that ruin the smooth texture.
- Ensure the broccoli is extremely tender before pureeing. Unlike standard cooking where we seek a vibrant crunch, aligot demands the vegetable structure be entirely broken down so the cheese can take over.
- For extra savory depth and a nod to tradition, add a pinch of freshly grated nutmeg or a teaspoon of Dijon mustard during the final seasoning phase.
- Temperature control is the secret to perfect aligot. Too cold, and the cheese will clump; too hot, and the fat will separate. Maintain a gentle heat and rely on friction from beating.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a saucepan over low heat with a splash of cream, stirring vigorously to restore the emulsion. The cheese may not stretch as dramatically as when freshly made.
Troubleshooting
The mixture breaks, becoming oily and grainy instead of stretchy.
Cause: The heat was too high when the cheese was added, causing the fat to separate from the proteins.
Fix: Remove from heat immediately. Add a splash of cold heavy cream and beat as vigorously as possible to force the emulsion back together.
Prevention: Ensure the heat is kept on low when adding cheese, and beat rapidly to quickly emulsify.
The puree does not stretch and is watery.
Cause: Used fresh mozzarella packaged in water, introducing too much moisture to the delicate balance.
Fix: Cannot be fixed to achieve the stretch, but can still be eaten as a tasty cheese and broccoli mash.
Prevention: Always use block-style, low-moisture mozzarella for structural cheese dishes.
Fibrous stringy bits remain in the puree.
Cause: The broccoli stems were not peeled properly, or the broccoli was undercooked before pureeing.
Fix: Pass the pureed base through a fine mesh sieve before heating and adding the cheese.
Prevention: Always peel the tough outer skin from broccoli stems and steam until completely tender.
Cultural Context
Traditional Aligot hails from the L'Aubrac region of France, where monks historically prepared a hearty blend of mashed potatoes and local Tomme fraîche cheese for passing pilgrims. This modern, vegetable-forward adaptation utilizes the melting properties of low-moisture mozzarella to recreate the iconic, theatrical stretchy texture with a significantly lower carbohydrate profile.
