| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh anchovies or sardines |
|
|
or mackerel |
| 2 |
|
Heads garlic, wrapped in |
|
|
foil and baked at 350 |
|
|
degrees F for one hour |
| 2 |
|
Eggs |
| 4 |
|
Cloves garlic |
|
|
Juice of 1 lemon and |
| 2 |
|
Lemons, in wedges |
| 1 |
c |
Extra virgin olive oil from |
|
|
Provence |
|
|
Salt and pepper to taste |
| 1 |
T |
Lukewarm water, up to 2 |
|
|
tablespns |
| 4 |
|
Pieces French bread |
INSTRUCTIONS
Preheat grill or broiler. Scale and gut anchovies (or sardines or
mackerel), leaving heads and tails intact. Squeeze garlic heads
carefully to remove paste and set aside. To make aioli, place eggs
and garlic in a blender with lemon juice and blend to mix. With
blender running, add oil in a thin drizzle to form a thick emulsion.
Remove, season with salt and pepper and thin to desired consistency
with 1 to 2 tablespoons lukewarm water. Place anchovies on grill and
cook through, about 1 to 2 minutes per side, and then remove to
plates. Grill bread and smear with garlic puree. Place 1 slice of
bread on each plate and serve with lemon wedges and aioli in center.
Yield: 4 as appetizer Recipe by: MEDITERRANEAN MARIO #ME1A04 Posted
to MC-Recipe Digest V1 #993 by Sue <suechef@sover.net> on Jan 08, 1998
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”