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| Home -> [Appetizers, Vegetables] -> [Aioli platter Recipe] |
Aioli platter
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| Artist: |
_ |
Yield: |
12 |
| Categories: |
Appetizers, Vegetables |
Rating: |
0 |
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Ingredients:
| 1
| | Double batch Aioli sauce | | 6
| small | Artichokes, trimmed, boiled | | | And chokes removed | | 7
| lbs | Cod, poached | | 1
| lbs | Carpaccio (thinly sliced | | | -and pounded raw beef tender | | | -loin | | 1/2
| lbs | Snow peas, trimmed, blanced | | | -and refreshed in cold water | | 1/2
| lbs | Green beans, same as above | | 1
| lbs | Carrots, cut into 2" pieces | | 3
| lbs | Cauliflower, in florets | | 1
| lbs | Chick peas, cooked | | 3
| large | Red or green peppers, sliced | | 1
| pint | Cherry tomatoes | | 1
| lbs | Zucchini, sliced | | 1
| lbs | Small potatoes, cooked | | 6
| | Eggs, sliced in half(cooked) | | 4
| tbsp | Capers | | 1/2
| cup | Chopped parsley |
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Procedures:
| 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. | | 3 | Sprinkle with parsley and capers. | | 4 | Makes 12 servings |
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