Aioli Platter
Saved in 7 recipe boxes and 5 cookbooks
An antipasto platter.
Ingredients
| 1 | batch | aioli sauce | double batch, garlic and olive oil* |
| 6 | small | artichokes | trimmed, boiled and chokes removed* |
| 7 | pounds | fish, cod | poached |
| 1 | pound | carpaccio | (thinly sliced and pounded raw beef tender loin)* |
| 1/2 | pound | snow pea pods | trimmed, blanced and refreshed in cold water |
| 1/2 | pound | green beans | same as above |
| 1 | pound | carrots | cut into 2 inch pieces |
| 3 | pounds | cauliflower florets | broken in florets |
| 1 | pound | chickpeas (garbanzo beans) | cooked |
| 3 | tablespoons | sweet bell peppers | red or green, sliced* |
| 1 | pint | tomatoes | cherry or grape* |
| 1 | pound | zucchini | sliced |
| 1 | pound | potatoes | small or new mini, cooked |
| 6 | large |
eggs |
sliced in half, hard-boiled |
| 4 | tablespoons | capers | |
| 1/2 | cup | parsley leaves | 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.
First published: 1996-01-27 last updated: 2012-03-30
