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).