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Associate.com - Share Your Recipe!

Recipe Name: Alioli (garlic-oil) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Cloves, large fresh garlic
1 Pinch(s) Salt
Olive oil
Directions:
haworth_pedro@prc.com phaworth@gmu.edu Yesterday I was digging
through an old footlocker with memories and I came across a recipe
that I was given by the cook at the boarding school where I studied in
Barcelona. This stuff, as I remember, is really, really good on light
colored meats, i.e. chicken, rabbit, pork, fish, etc. I translated it
from Catalan (I was a little rusty) and initially came up with a
really strange translation, but this is what I settled on: by Jordi
Pijoan (he always reminded me of Einstein, but with a cleaver) Escola
Internacional, Sta. Clara, Barcelona, Espana In a mortar crush the
four cloves of garlic to a pulp, seasoning them lightly with a pinch
of salt. Once they form a paste, with your left hand (that's what the
recipe says) slowly drip olive oil into the mortar while with your
right hand you continue stirring and crushing the mixture with the
pestle, keeping in mind to always move the pestle in the same
direction at a consistent pace. Continue this procedure until a fine
paste, with good consistency, is formed. If for any reason the alioli
does not thin (that is, if the paste does not become very fine), or if
it becomes too light after it has been mixed, remove it from the
mortar and place in it a piece of bread to soak up the excess oil. You
then remove the bread and place the garlic back in the mortar and
begin to slowly drip oil and mix in a consistent fashion. I remember
making a batch several years ago where I also added a chiltepe, but I
really can't remember how it turned out. I'm going to try it tonight
and I'll let you guys know. Please feel free to experiment and
please, please, post results, suggestions, etc.!!! CHILE-HEADS
ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 64
Calories From Fat: 60
Total Fat: 6.8g
Cholesterol: 0mg
Sodium: 73.3mg
Potassium: 12.1mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g


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