Aioli Platter
An antipasto platter.
Yield
12 servingsPrep
20 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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) |
* |
| ½ | pound |
snow pea pods
trimmed, blanced and refreshed in cold water |
|
| ½ | 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
|
|
| ½ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | batch |
aioli sauce
double batch, garlic and olive oil |
* |
| 6 | small |
artichokes
trimmed, boiled and chokes removed |
*
|
| 3.2 | kg |
fish, cod
poached |
|
| 453.6 | g |
carpaccio
(thinly sliced and pounded raw beef tender loin) |
* |
| 226.8 | g |
snow pea pods
trimmed, blanced and refreshed in cold water |
|
| 226.8 | g |
green beans
same as above |
|
| 453.6 | g |
carrots
cut into 2 inch pieces |
|
| 1.4 | kg |
cauliflower florets
broken in florets |
|
| 453.6 | g |
chickpeas (garbanzo beans)
cooked |
|
| 45 | ml |
sweet bell peppers
red or green, sliced |
*
|
| 473 | ml |
tomatoes
cherry or grape |
*
|
| 453.6 | g |
zucchini
sliced |
|
| 453.6 | g |
potatoes
small or new mini, cooked |
|
| 6 | large |
eggs
sliced in half, hard-boiled |
|
| 6E+1 | ml |
capers
|
|
| 118 | ml |
parsley leaves
chopped |
|
Directions
Spoon some of the aioli sauce into the center of each artichoke.
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 1½ cups oil (half olive, half peanut) at room temperature 1. Purée 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.
