Aïoli or Ailloli
A garlic and olive oil-based sauce which accompanies our traditional dish featuring cod and boiled vegetables, aïoli used to be considered, a long time back, as "the poor man's dish". It brings together garden vegetables, most notably potatoes, carrots, green beans... all of which blend perfectly with eggs.
Sauce: 4 cloves of garlic - 1 egg yolk olive oil - salt - pepper
Accompaniment: 4 potatoes - 4 carrots - 500 g of green beans 4 eggs fillet of salted cod 1 red beetroot.
Peel the cloves of garlic carefully, crush them in a mortar and add the yolk of one egg. Whisk the ingredients until you obtain a paste. Work the olive oil slowly into the sauce as you keep beating it, always in the same direction and with the same rhythm.
Wait until the sauce becomes firm, and then carry on working olive oil into it (slowly, so as to avoid drowning it) until you have the desired quantity. Once finished the aïoli must be firm and shiny. If you plant the pestle in its middle, it should remain vertical. Season with salt and pepper.
Begin by preparing the cod: soak it for a whole day, changing the water at least four times. Poach it for 20 minutes in a pan of simmering water. Cook the vegetables either in water or by steaming them, and boil the eggs.
Bone the cod and place it in a big dish. Peel the boiled eggs. Arrange the vegetables around the cod and serve the aïoli in the mortar (to give it that added feeling of authenticity!)
You can also replace the cod by saumonette (small-spotted catshark), which is easier to prepare.
Aïoli - Anchoïade - Bouillabaisse - Caviar d'aubergines - Daube provençale - Fish fumet - Oreillettes - Merveilles - Pieds et paquets - Pipérade with peppers - Pompe à l'huile - Ragoût de pois gourmands - Ratatouille - Rouille - Soupe au Pistou - Fish soup - Tapenade
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