RECIPES FROM OESOPHAGEAL PATIENTS

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Aioli 2

[Note: The two Ailoli recipes are so different - perhaps spelled differently?]

I never had Aioli, possibly because is a recipe originally from Provence. I think that the Italian equivalent could be "salsa all'aglio" (garlic sauce). My good old "Il Carnacina" recipe book says to:-

1. Crush an once of garlic using the pestle/mortar,
2. Then to add an egg yolk with a bit of salt and
3. To continue the process by adding a cup of olive oil, the same way you make mayonnaise, and at the same time drop by drop add the juice of a lemon.

 

I never tried it myself, therefore I cannot guarantee anything, but I'm going to do it as soon as feasible.

Hopefully Buon Appetito again !

Roberto