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Receta Aioli Platter
by Global Cookbook

Aioli Platter
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  Raciónes: 12

Ingredientes

  • 1 x Double batch Aioli sauce
  • 6 sm 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 cool water
  • 1/2 lb Green beans, same as above
  • 1 lb Carrots, cut into 2" pcs
  • 3 lb Cauliflower, in florets
  • 1 lb Chick peas, cooked
  • 3 lrg Red or possibly green peppers, sliced
  • 1 pt Cherry tomatoes
  • 1 lb Zucchini, sliced
  • 1 lb Small potatoes, cooked
  • 6 x Large eggs, sliced in half(cooked)
  • 4 Tbsp. Capers
  • 1/2 c. Minced parsley

Direcciones

  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 Large eggs around it in a spoke-like fashion, making sure each plate has some of all.
  3. Sprinkle with parsley and capers.
  4. Makes 12 servings
  5. AIOLI SAUCE
  6. 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly grnd pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp1. Puree garlic in a food processor or possibly blender. Whisk the egg yolks in a small bowl till light and smooth, and add in to the garlic. Add in salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.
  7. With the machine still running, add in the oil, very slowly, into the mix in a constant, steady stream, blending constantly. Con- tinue the blending till you obtain a thick, shiny, hard sauce.
  8. Transfer to a storage container, cover with plastic wrap, and chill till ready to use.