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9 months agoAioli Potatoes with Beans and Anchovy
Serves 4-6.
This is great as a first course in lettuce leaves or with steak or roast chicken as a main.
Aioli
2 egg yolks
250ml extra virgin olive oil
2 cloves garlic
1/4 teaspoon salt
Put the yolks into a bowl and beat well but don’t let them get foamy.
Add the oil drop by drop, beating continuously, until the mixture is thick and creamy.
Add the remaining oil in a thin stream stirring continuously.
(If it curdles, stop, put a new yolk in a bowl, add the oil drop by drop, beat until thick and creamy, add the curdled mixture a spoonful at a time until all absorbed).
Peel the garlic and crush with the salt with the end of your knife until smooth.
Add the garlic to the yolk mixture and mix well.
Taste and season.
Reserve.
Potatoes and Beans
800g unpeeled, well-washed floury potatoes, I used Agrias
180g green beans, stalk ends cut off, beans halved
8 anchovy fillets, or more if desired
1/2 cup pitted Greek olives
2 tablespoons chopped parsley
Cut the potatoes into 4cm chunks and steam or boil for 25 minutes or until tender.
Add the beans and boil/steam 3 minutes.
Remove from the heat and drain very well. Allow to steam dry for 5 minutes.
Place the vegetables in a large salad bowl and add the aioli.
Mix gently but well.
Add the olives, anchovies and parsley.
Serve.
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