- Mince one large clove garlic and mash with some salt in the mortar and pestle into a paste. The salt helps it mash.
- Separate an egg and save the white for some other dish. In a medium mixing bowl, whisk together the yolk, the minced garlic, and 1/2 tsp water.
- Measure between 1/2 cup and 1 cup olive oil into something with a pour spout. For a large gathering, one egg yolk will accommodate up to 1 cup oil, but we used only 1/2 cup for the two of us.
- Dribble some olive oil into the egg mixture, and whisk to combine. Dribble a little more in, whisking all the time. Pretty quickly the mixture will thicken and lighten in color. When this happens, you can start pouring the olive oil in faster, whisking all the time.
- Alice Waters says the let the mixture refrigerate for 30 minutes to let the flavors marry. She does not like the aioli made more than a few hours ahead.
Wednesday, August 12, 2009
Artichokes with garlic aioli; pasta with onions and tomatoes
We forgot to take pictures yesterday. The entre was a simple enough: in the cast iron skillet, cook three onions, coarsely chopped, with 1 Tbsp butter for about 25 minutes, then add 1 pound slightly old cherry tomatoes, halved, and cook another ten minutes; toss with farfale and fresh basil. But what made the meal special was the appetizer. We peeled the outer layers from two artichokes, and boiled them for 30 minutes (much too long, as it turns out, but they were tasty nontheless). We dipped the petals in a home-made garlic aioli: