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Aioli Platter


1 Double batch Aioli sauce
6 small Artichokes, trimmed, boiled, and chokes removed
7 Pounds Cod, poached
1 Pound Carpaccio (thinly sliced and pounded raw beef tenderloin)
1/2 Pound Snow peas, trimmed, blanched and refreshed in cold water
1/2 Pound Green beans, same as above
1 Pound Carrots, cut into 2 inch pieces
3 Pounds Cauliflower, in florets
1 Pound Chick peas, cooked
3 large Red or green peppers, sliced
1 pint Cherry tomatoes
1 Pound Zucchini, sliced
1 Pound Small potatoes, cooked
6 Eggs, sliced in half (cooked)
4 Tablespoons Capers
1/2 cup Chopped parsley

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 spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers.

Makes 12 servings




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.