Aioli Platter Recipe - Cooking Index
Aioli Platter Recipe - Cooking Index
| 1 | Double batch aioli sauce | |
| 6 | Artichokes - trimmed, boiled (small) | |
| And chokes removed | ||
| 7 lbs | Cod - poached | |
| 1 lb | Carpaccio - (thinly sliced, and pounded raw beef | |
| 1/2 lb | Snow peas - trimmed, blanced | |
| Refreshed in cold water | ||
| 1/2 lb | Green beans - same as above | |
| 1 lb | Carrots - cut into 2" pieces | |
| 3 lbs | Cauliflower - in florets | |
| 1 lb | Chick peas - cooked | |
| 3 lbs | Red or green peppers - sliced (large) | |
| 1 | Cherry tomatoes | |
| 1 lb | Zucchini - sliced | |
| 1 lb | Small potatoes - cooked | |
| 6 | Eggs - sliced in half(cooke | |
| 4 tablespoons | Capers | |
| 1/2 cup | Chopped parsley |
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.
Source:
Makes 12 servings The Silver Palate Cookbook
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