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)
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.
