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Aioli Platter Recipe

 

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cooking recipe
Ingredients
1batchaioli sauce, double batch
6smallartichokes, trimmed, boiled and chokes removed
7poundscod, poached
1poundcarpaccio, (thinly sliced and pounded raw beef tender loin)
1/2poundsnow peas, trimmed, blanced and refreshed in cold water
1/2poundgreen beans, same as above
1poundcarrots, cut into 2 inch pieces
3poundscauliflower, in florets
1poundchick peas, cooked
3tablespoonsred or green peppers, sliced
1pintcherry tomatoes
1poundzucchini, sliced
1poundsmall potatoes, cooked
6largeeggs, sliced in half, hard-boiled
4tablespoonscapers
1/2cupparsley, chopped

Directions:

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

AIOLI SAUCE

8 to 10 garlic cloves, peeled
2 egg yolks, room temp
salt and freshly ground pepper
juice of 1 lemon
1 teaspoon Dijon mustard
1 1/2 cups oil (half olive, half peanut) at room temperature

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. Continue 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.



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