Tuesday, April 30, 2013


This summer Central City Opera is producing the Barber of Seville. You may also know it as the Rabbit of Seville. In honor of this production I would like to post a Spanish Tapas recipe. But if you know me, you know I have a gift for gab. So, I'll begin with some captivating information.

Did you know:
  • In Seville alone, there are over 4,000 Tapas establishments.

  • Bars offering these foods usually open late in the morning, close around 5:00 and then don't open again for the evening at about 8:00 (the earliest) then stay open until the wee hours of the next morning.

  • Seville is often referred to as the capital of Tapas. These small shared dishes are an important part in Spanish traditional gastronomy.

  • In 1825 Rossini's "Barber" became the first opera ever sung in Italian in New York City. Rossini was arguably the most popular composer in the world, or at least New York City.

But let's get back to food.

This is a solid, authentic recipe to make the garlicky Spanish mayonnaise-like sauce known as aioli or allioli.



BABY POTATOES WITH ALLIOLI (AÏOLI)

Serves: 8

 

Baby new potatoes

Parsley

Salt and pepper

 

1 large egg yolk, room temperature

1 T white vinegar or lemon juice

3 garlic cloves, peeled

5 oz. olive oil

salt and pepper



Place small potatoes, or potatoes cut to bit-size pieces into cold salted water.
 
Bring to a bowl and then simmer until just tender.


 
While cooking, make Aïoli:
 
Place egg yolk, vinegar, garlic, salt and pepper in the bowl of a food processor.
 
With motor running, VERY SLOWLY add drops of olive oil, and then a thin stream to emulsify.

Thin with a little water, or lemon juice.
 
While the potatoes are still warm, toss gently with aïoli, let stand for 20 minutes to marinate.
 
Sprinkle parsley over potatoes and serve.
 
Can be made ahead of time and stored in refrigerate, bring to room temperature before serving.
 

Ready? GO!


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