Vegetables, Fish And Beef For Aioli Platters Recipe
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Ingredients
1 double batch Aioli Sauce made 1 batch at a time
6 small artichokes, trimmed, boiled, chokes removed
7 pounds cod, poached
1 pound carpaccio (thinly sliced and pounded raw beef tenderloin)
1/2 pound snow peas, trimmed, blanched, refreshed in cold water
1/2 pound green beans, trimmed, blanched, refreshed in cold water
1 pound carrots, pared, cut into 2 inch pieces, blanched, refreshed in cold water
3 pounds cauliflower, cut into florets, blanched, refreshed in cold water
1 pound chick peas, cooked
3 large red or green peppers, sliced
1 pint basket cherry tomatoes, washed, stems intact
1 pound zucchini, sliced
1 pound small potatoes, boiled until tender, peeled
6 eggs, hard cooked, peeled and sliced in half
4 tablespoons capers
1/2 cup chopped parsley
Directions
Spoon some of the aioli sauce into the center of each artichoke.
Place an aioli-filled artichoke in the middle of each plate and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spokelike fashion, making sure that each plate has some of everything.
Sprinkle with capers and parsley.
Place an aioli-filled artichoke in the middle of each plate and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spokelike fashion, making sure that each plate has some of everything.
Sprinkle with capers and parsley.
