Aioli On Fridays in Provence
Despite what we might be led to believe by master chefs and Michelin-starred restaurants, traditional Provencal food was simple fare. It should be no surprise why the “Mediterranean diet” is so healthy; for practical reasons such as climate, and the fact that most inhabitants were destitute they ate food in season, sourced locally, naturally low-fat (there was little dairy) and often foraged.
Le grand “Aïoli” Provençal is served with steamed vegetables, salted cod and potatoes. Making the garlic mayonnaise is the most complicated part of this recipe. That is unless you wish to re-hydrate the salt cod a process that removes the excess salt by soaking the fish in fresh water for up to 15 hours (changing the water 2-3 times). Or, you can just buy cod from your local fish store.
Follow this link to read the original post by Ginger and Nutmeg and find out why you might want to make this traditional Provencal dish next Friday (or any other day).
Aioli from Provence
Aïoli is the name of a garlic mayonnaise. Aïoli is also a traditional Provencal dish that was typically served on Fridays. The classic dish le grand “Aïoli” Provençal is served with salted cod and potatoes.
- 40Large Shrimppeeled (tails on) and cleaned
- 12Medium Carrotspeeled and cut in half
- 1Medium Cauliflowerremove the leaves and cut in bite size pieces
- 6Small Artichokesouter leaves removed
- 25-30 Green Beanswash and remove the ends
- 3Large Egg Yolks
- 3 1/2cups (1L) Canola Oil
- 1 Lemonslices for the platter and an optional squeeze for the sauce
- 2-3tbsp olive oil
- 3-4 Garlic Clovescrushed
- To Taste Salt and Pepper
This meal is not complicated, other than the timing. You can change the ingredients depending on what is in season. As the weather cools you can serve the vegetables and seafood warm. A classic Aïoli is much like a fondue, it should take time to savour.
Note: The recipe (above) uses shrimp instead of cod. You can use both or choose whichever you prefer, the traditional version would use cod.
Optional ingredients: boiled eggs, boiled new potatoes, red and yellow peppers.
Note: there is much debate over the best aioli sauce and how to make it. Each cook has their preference...by hand, by mixer, with a squeeze of lemon or not. Have some fun and enjoy.