Aioli Platter Recipe
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Ingredients : Aioli Platter Recipe
1 Double batch Aioli sauce
6 small Artichokes, trimmed, boiled,
And chokes removed
7 lb Cod, poached
1 lb Carpaccio, (thinly sliced and pounded raw beef tender loin
1/2 lb Snow peas, trimmed, blanced and refreshed in cold water
1/2 lb Green beans, same as above
1 lb Carrots, cut into 2" pieces
3 lb Cauliflower, in florets
1 lb Chick peas, cooked
3 large Red or green peppers, sliced
1 pt Cherry tomatoes
1 lb Zucchini, sliced
1 lb Small potatoes, cooked
6 Eggs, sliced in half(cooked)
4 tbsp Capers
1/2 cup Chopped parsley
1. Spoon some of the aioli sauce into the center of each artichoke.
2. Place an aioli-filled artichoke in the middle of each plate, and
arrange the cod, carpaccio, prepared vegetables, and eggs around it in a
spoke-like fashion, making sure each plate has some of all. Sprinkle with
parsley and capers.
Makes 12 servings
Source: The Silver Palate Cookbook
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AIOLI SAUCE
8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground
pepper : juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half
peanut) at room temp 1. Puree garlic in a food processor or blender.
Whisk the egg yolks in a small bowl until light and smooth, and add to the
garlic. Add salt and pepper to taste, lemon juice, and mustard, and
process to a smooth paste.
2. With the machine still running, add the oil, very slowly, into the
mixture in a constant, steady stream, blending constantly. Con- tinue the
blending until you obtain a thick, shiny, firm sauce. Transfer to a
storage container, cover with plastic wrap, and refrigerate until ready to
use.
Converted by MC_Buster.
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