Required time (in minutes): 5
Ingredients: 500 ml of mayonnaise, 100 g apples cooked in white wine, 50 g grated horseradish
Preparation: Place the ingredients in a bowl and mix them.
Thursday, August 9, 2007
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Salsa Salsa
Required time (in minutes): 5
Ingredients: 500 ml of mayonnaise, 100 g apples cooked in white wine, 50 g grated horseradish
Preparation: Place the ingredients in a bowl and mix them.
Required time (in minutes): 5
Ingredients: 500 ml of mayonnaise, 100 g apples cooked in white wine, 50 g grated horseradish
Preparation: Place the ingredients in a bowl and mix them.
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time required (in minutes): 5
Ingredients: 500 ml of mayonnaise, tarragon 15 g, 50 g grated horseradish
Preparation: In a bowl mix the ingredients well.
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Swedish Supreme
time required (in minutes): 30
Ingredients (4 servings): 1 tablespoon of butter, 1 cup of broth, 1 / 2 cup milk, 2 egg yolks, salt, pepper, lemon
Preparation : Mix the butter with a little flour to blend and set on fire. When it begins to brown add a glass of broth to the boil and let cook for 5 minutes. Add 1 / 2 cup of milk after a few minutes and remove from heat and bind the sauce with 2 egg yolks. Season with salt and pepper and continue until jars are not present cremosa.L 'last part of the preparation must be done in a water bath. Before serving, sprinkle a few drops of lemon. 
time required (in minutes): 30
Ingredients (4 servings): 1 tablespoon of butter, 1 cup of broth, 1 / 2 cup milk, 2 egg yolks, salt, pepper, lemon
Preparation : Mix the butter with a little flour to blend and set on fire. When it begins to brown add a glass of broth to the boil and let cook for 5 minutes. Add 1 / 2 cup of milk after a few minutes and remove from heat and bind the sauce with 2 egg yolks. Season with salt and pepper and continue until jars are not present cremosa.L 'last part of the preparation must be done in a water bath. Before serving, sprinkle a few drops of lemon.
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Russian Salsa Salsa
time required (in minutes): 5
Ingredients: 250 ml mayonnaise, 2 tablespoons tomato ketchup 1 tablespoon Worcestershire sauce, 1 tablespoon brandy, 3 tablespoons cream
Preparation: Place the ingredients in a bowl and mix well everything. 
time required (in minutes): 5
Ingredients: 250 ml mayonnaise, 2 tablespoons tomato ketchup 1 tablespoon Worcestershire sauce, 1 tablespoon brandy, 3 tablespoons cream
Preparation: Place the ingredients in a bowl and mix well everything.
Tuesday, August 7, 2007
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Lobster Appetizer Catalan
time required (in minutes): 45
Ingredients (4 servings): 2 lobsters from about 500 grams each, salt, lettuce, onions, sweet stories, tomatoes, arugula, extra virgin olive oil, vinegar
Preparation: Boil lobster in salted water, cut, make the flesh into pieces and served on a bed of lettuce, thinly sliced \u200b\u200bsweet onions, tomatoes and rocket. Season the lobster Catalana with oil and vinegar.
Suggested Wine: Lugana 
time required (in minutes): 45
Ingredients (4 servings): 2 lobsters from about 500 grams each, salt, lettuce, onions, sweet stories, tomatoes, arugula, extra virgin olive oil, vinegar
Preparation: Boil lobster in salted water, cut, make the flesh into pieces and served on a bed of lettuce, thinly sliced \u200b\u200bsweet onions, tomatoes and rocket. Season the lobster Catalana with oil and vinegar.
Suggested Wine: Lugana
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pink rice balls in breadcrumbs
time required (in minutes): 60
Ingredients (serves 4): 200 grams of rice, 1 onion, 100 grams of butter, 1 / 2 gallons of soup, 1 packet of saffron, 4 eggs, 100 grams of grated parmesan cheese, bread crumbs, salt and pepper, oil for frying.
Preparation: Finely chop the onion and put to fry in the butter just begins to brown add the rice. Let it simmer a little, then add the broth until completely cooked. At this point add the saffron and stir in the butter and half the Parmesan. Remove the risotto from the heat and let cool. In a bowl mix, working well with your hands, the red rice with egg and parmesan. Shape into balls rather large, pass them in beaten egg, then in breadcrumbs. Fry the croquettes in hot oil, then place them on kitchen paper to absorb excess oil. 
time required (in minutes): 60
Ingredients (serves 4): 200 grams of rice, 1 onion, 100 grams of butter, 1 / 2 gallons of soup, 1 packet of saffron, 4 eggs, 100 grams of grated parmesan cheese, bread crumbs, salt and pepper, oil for frying.
Preparation: Finely chop the onion and put to fry in the butter just begins to brown add the rice. Let it simmer a little, then add the broth until completely cooked. At this point add the saffron and stir in the butter and half the Parmesan. Remove the risotto from the heat and let cool. In a bowl mix, working well with your hands, the red rice with egg and parmesan. Shape into balls rather large, pass them in beaten egg, then in breadcrumbs. Fry the croquettes in hot oil, then place them on kitchen paper to absorb excess oil.
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time required (in minutes): 35
Ingredients (serves 4): 400 grams of rice arborio, 150 grams of fresh tuna, 150 grams of black and green olives, 100 grams of Tuscan beans, mustard, pickled peppers 2 red and one yellow, olive oil and lemon to taste.
Preparation: Boil the rice, remove from heat to the tooth and rinse it under tap water to stop cooking and to ensure that the grains remain well defined. Pour into a bowl and add diced tuna, pitted olives, cooked beans and pickled peppers cut into strips. Season with olive oil, lemon juice or vinegar to taste and half tablespoon mustard well dissolved.
Thursday, August 2, 2007
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Bigoli in anchovy sauce
time required (in minutes): 40
Ingredients (serves 4): 450 gr. whole wheat flour, 4 eggs, 50 gr. of butter, a little milk, 300 gr. white onions, 120 gr. of salted anchovies, olive oil, salt and pepper.
Preparation: Make a mound of flour, put in the middle the whole eggs, softened butter and some milk. Take a fairly firm dough that will be passed into the press. for spaghetti rather large, bigoli precisely. Let stand partly because they harden. Very thinly sliced \u200b\u200bonions and let them fry in oil. Add some 'of water and continue cooking. Meanwhile prepare the anchovies washed and boned and when the onions are fully cooked, put the pan in pieces, too. Let all cook until the anchovies are not completely untrimmed. Meanwhile boil "bigoli" in salted water and cook al dente. Drain quickly, pour into serving dish and toss with hot sauce and a handful of fresh pepper.
Suggested Wine: Pinot 
time required (in minutes): 40
Ingredients (serves 4): 450 gr. whole wheat flour, 4 eggs, 50 gr. of butter, a little milk, 300 gr. white onions, 120 gr. of salted anchovies, olive oil, salt and pepper.
Preparation: Make a mound of flour, put in the middle the whole eggs, softened butter and some milk. Take a fairly firm dough that will be passed into the press. for spaghetti rather large, bigoli precisely. Let stand partly because they harden. Very thinly sliced \u200b\u200bonions and let them fry in oil. Add some 'of water and continue cooking. Meanwhile prepare the anchovies washed and boned and when the onions are fully cooked, put the pan in pieces, too. Let all cook until the anchovies are not completely untrimmed. Meanwhile boil "bigoli" in salted water and cook al dente. Drain quickly, pour into serving dish and toss with hot sauce and a handful of fresh pepper.
Suggested Wine: Pinot
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time required (in minutes): 40
Ingredients (serves 4): 150 gr of white flour, 50 g of corn meal, 2 eggs, salt, nutmeg, grated cheese.
Preparation: Make a paste with eggs, white flour, corn meal, salt and nutmeg. Let stand for an hour then grate the dough on a floured towel. To dry the grains. Prepare a broth boil and when to throw the grated pulp and cook for a quarter of an hour. Serve with plenty of grated cheese.
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rice soup broth with noodles grated messed
time required (in minutes): 30
Ingredients (4 servings): 2 eggs, marjoram, 1 clove garlic, grated cheese, 300 g angel hair
Preparation: finely chopped marjoram and garlic. In a bowl beat the eggs with the grated cheese and add the mince. Cook the pasta in the broth even die once it is cooked pour the mixture into the pan, stir well with a whisk, allow to boil again and then remove from heat and serve. 
time required (in minutes): 30
Ingredients (4 servings): 2 eggs, marjoram, 1 clove garlic, grated cheese, 300 g angel hair
Preparation: finely chopped marjoram and garlic. In a bowl beat the eggs with the grated cheese and add the mince. Cook the pasta in the broth even die once it is cooked pour the mixture into the pan, stir well with a whisk, allow to boil again and then remove from heat and serve.
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Angry
time required (in minutes): 25
Ingredients (serves 4): 400 g of feathers, red pepper, 1 / 2 onion, olive oil, 500 g of tomato pulp.
Preparation: In a saucepan with the oil, fry the onion, add the chopped tomatoes and chilli. Meanwhile, cook the penne, drain and pour into the pan with the sauce, turning them a few minutes for flavor. 
time required (in minutes): 25
Ingredients (serves 4): 400 g of feathers, red pepper, 1 / 2 onion, olive oil, 500 g of tomato pulp.
Preparation: In a saucepan with the oil, fry the onion, add the chopped tomatoes and chilli. Meanwhile, cook the penne, drain and pour into the pan with the sauce, turning them a few minutes for flavor.
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Bigoli
time required (in minutes): 40
Ingredients (serves 4): 400 grams of bigoli (semi-wholemeal spaghetti typical of the Veneto), 100 grams of salted anchovies, 3 cloves of garlic, 1 red pepper, ripe plum tomatoes 10, 2 tablespoons breadcrumbs, 1 tablespoon chopped parsley, a pinch of oregano, oil, salt.
Preparation: Wash and bone the anchovies. Heat up the oil in a fry pan and let the peppers and 2 cloves of garlic, when they are golden, add anchovies, half a tablespoon of parsley, breadcrumbs. Fry on low heat for about 10 minutes, then add the tomatoes coarsely crushed, oregano, and if necessary, salt. Cook another 10 minutes. Before removing from heat add the remaining parsley and a clove of garlic finely chopped, or rather crushed. Apart cook bigoli in salted water for about 12 minutes, cooking time, drain and toss with the sughino of anchovy and a spoonful of olive oil.
Suggested Wine: Vermentino 
time required (in minutes): 40
Ingredients (serves 4): 400 grams of bigoli (semi-wholemeal spaghetti typical of the Veneto), 100 grams of salted anchovies, 3 cloves of garlic, 1 red pepper, ripe plum tomatoes 10, 2 tablespoons breadcrumbs, 1 tablespoon chopped parsley, a pinch of oregano, oil, salt.
Preparation: Wash and bone the anchovies. Heat up the oil in a fry pan and let the peppers and 2 cloves of garlic, when they are golden, add anchovies, half a tablespoon of parsley, breadcrumbs. Fry on low heat for about 10 minutes, then add the tomatoes coarsely crushed, oregano, and if necessary, salt. Cook another 10 minutes. Before removing from heat add the remaining parsley and a clove of garlic finely chopped, or rather crushed. Apart cook bigoli in salted water for about 12 minutes, cooking time, drain and toss with the sughino of anchovy and a spoonful of olive oil.
Suggested Wine: Vermentino
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ring meat
time required (in minutes): 40
Ingredients (serves 4): 350 g of rice, broth, 400 g fillet of beef slices, onion, parsley, a glass of Marsala, a tablespoon of tomato paste, butter, parmesan cheese, olive oil, flour, salt and pepper.
Preparation: Peel and slice the onion to the veil; floor in a sauté pan with 3 tablespoons of oil and 30 g of butter for 15-20 minutes, making sure that does not fry. Then add the meat cut into strips and let it brown. Sprinkle with parsley washed and chopped, salt, pepatela, sprinkle with a tablespoon of flour passed through a strainer and moisten with Marsala, which do little to evaporate. Then add the concentrate diluted with a ladle of broth and cook the preparation covered, for about 20 minutes, adding some more 'stock in order to keep the sauce abundant. Boil 2 cups broth, splurge rice, cook for 15 minutes, then drain and season with 50 g of butter and 3 handfuls of grain. Mix well and put him in a ring mold greased with butter, press it well. Turn it over on a plate in the middle and put the meat with the sauce. 
time required (in minutes): 40
Ingredients (serves 4): 350 g of rice, broth, 400 g fillet of beef slices, onion, parsley, a glass of Marsala, a tablespoon of tomato paste, butter, parmesan cheese, olive oil, flour, salt and pepper.
Preparation: Peel and slice the onion to the veil; floor in a sauté pan with 3 tablespoons of oil and 30 g of butter for 15-20 minutes, making sure that does not fry. Then add the meat cut into strips and let it brown. Sprinkle with parsley washed and chopped, salt, pepatela, sprinkle with a tablespoon of flour passed through a strainer and moisten with Marsala, which do little to evaporate. Then add the concentrate diluted with a ladle of broth and cook the preparation covered, for about 20 minutes, adding some more 'stock in order to keep the sauce abundant. Boil 2 cups broth, splurge rice, cook for 15 minutes, then drain and season with 50 g of butter and 3 handfuls of grain. Mix well and put him in a ring mold greased with butter, press it well. Turn it over on a plate in the middle and put the meat with the sauce.
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Fried rice
time required (in minutes): 120
Ingredients (serves 6): 500 g of rice, 1 liter of broth, 1 teaspoon of saffron, 150 g of provolone, grated pecorino cheese 90 g, 70 g of butter, 3 eggs, cooking oil, 200 g of frozen peas, 150 g of lean minced beef, 150 g chicken giblets, olive oil, bread crumbs, onion, 2 tablespoons of tomato paste, salt and pepper.
Preparation: Boil the rice in the broth after cooking by adding saffron dissolved in a bit 'of water. Must be dry and cooked al dente. Season with 50 grams of butter, grated cheese, mix well and let cool. Then add the egg and allow to cool. Meanwhile prepare the filling. In a saucepan fry the onion with olive oil and butter advanced, add minced meat and giblets, which are also chopped and let cook. Add peas, tomato paste dissolved in 1 / 2 cup water, salt, pepper and cook for about twenty minutes. Prepare the oranges rolling up the rice in his hands until a ball the size of an orange. Pierce, and stuffed the middle with a bit 'of the prepared sauce and a bit' of diced provolone; tighten the hole, possibly adding a little 'rice. Pass the orange-egg and in bread crumbs and fry in hot oil (the rice balls must be completely immersed).
Suggested Wine: Nero d'Avola 
time required (in minutes): 120
Ingredients (serves 6): 500 g of rice, 1 liter of broth, 1 teaspoon of saffron, 150 g of provolone, grated pecorino cheese 90 g, 70 g of butter, 3 eggs, cooking oil, 200 g of frozen peas, 150 g of lean minced beef, 150 g chicken giblets, olive oil, bread crumbs, onion, 2 tablespoons of tomato paste, salt and pepper.
Preparation: Boil the rice in the broth after cooking by adding saffron dissolved in a bit 'of water. Must be dry and cooked al dente. Season with 50 grams of butter, grated cheese, mix well and let cool. Then add the egg and allow to cool. Meanwhile prepare the filling. In a saucepan fry the onion with olive oil and butter advanced, add minced meat and giblets, which are also chopped and let cook. Add peas, tomato paste dissolved in 1 / 2 cup water, salt, pepper and cook for about twenty minutes. Prepare the oranges rolling up the rice in his hands until a ball the size of an orange. Pierce, and stuffed the middle with a bit 'of the prepared sauce and a bit' of diced provolone; tighten the hole, possibly adding a little 'rice. Pass the orange-egg and in bread crumbs and fry in hot oil (the rice balls must be completely immersed).
Suggested Wine: Nero d'Avola
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Agnulot packages
time required (in minutes): 180
Ingredients (serves 6): 400 grams of flour, 5 eggs, 300 grams of lean beef, 20 g bacon, 1 / 4 onion , 30 g butter, 1 / 2 glass of red wine, sausage, 100 gr, 200 gr cabbage cabbage, bread crumbs, salt, pepper
Preparation: Mix the flour, four eggs, a pinch of salt and warm water . Pull then two thin sheets. Finely chop the bacon and onion and fry it in butter, add the meat in one piece, brown it then moisten with wine. Cover and cook slowly for one hour, basting if necessary with a little 'hot water. Boil the cabbage leaves cut into strips and drain, saute the sausage crumbled and peeled with a little butter and add the cabbage well. Chop the meat with the sausage, cabbage and a bit 'soft bread soaked in meat sauce, put in a bowl and mix by adding an egg, salt and pepper. On one of the sheets you put little balls of stuffing them well apart, cover with another sheet, the edges fit together and then press the dough around the filling. With the wheel cut agnolotti and cook in boiling salted water. Season with hot butter and grated cheese. 
time required (in minutes): 180
Ingredients (serves 6): 400 grams of flour, 5 eggs, 300 grams of lean beef, 20 g bacon, 1 / 4 onion , 30 g butter, 1 / 2 glass of red wine, sausage, 100 gr, 200 gr cabbage cabbage, bread crumbs, salt, pepper
Preparation: Mix the flour, four eggs, a pinch of salt and warm water . Pull then two thin sheets. Finely chop the bacon and onion and fry it in butter, add the meat in one piece, brown it then moisten with wine. Cover and cook slowly for one hour, basting if necessary with a little 'hot water. Boil the cabbage leaves cut into strips and drain, saute the sausage crumbled and peeled with a little butter and add the cabbage well. Chop the meat with the sausage, cabbage and a bit 'soft bread soaked in meat sauce, put in a bowl and mix by adding an egg, salt and pepper. On one of the sheets you put little balls of stuffing them well apart, cover with another sheet, the edges fit together and then press the dough around the filling. With the wheel cut agnolotti and cook in boiling salted water. Season with hot butter and grated cheese.
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Amatriciana
time required (in minutes): 30
Ingredients (serves 4): 400 grams of bucatini, 200 grams of bacon, 400 grams of tomato pulp, 50 g cheese, salt.
Preparation: Fry the chopped bacon, add the tomato pulp. Cook for about 20 minutes; Meanwhile cook the pasta, when cooked, drain and toss with the sauce and grated cheese. Serve amatriciana.
Suggested Wine: Sangiovese 
time required (in minutes): 30
Ingredients (serves 4): 400 grams of bucatini, 200 grams of bacon, 400 grams of tomato pulp, 50 g cheese, salt.
Preparation: Fry the chopped bacon, add the tomato pulp. Cook for about 20 minutes; Meanwhile cook the pasta, when cooked, drain and toss with the sauce and grated cheese. Serve amatriciana.
Suggested Wine: Sangiovese
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Friulian Ravioli
time required (in minutes): 60
Ingredients (serves 6): 400 gr. white flour, 4 eggs, a pinch of salt, 50 gr. raisins, 50 gr. of candied citron, 50 gr. bread crumbs, 100 gr. ricotta cheese, 300 gr. of spinach, a little parsley, cinnamon, nutmeg, salt, butter, cheese, cured meat.
Preparation: Prepare the dough with flour, eggs, a little 'warm water, salt and allow to rest. Put the spinach in a pot with a little chopped parsley, ricotta, breadcrumbs, raisins, diced lime, nutmeg, cinnamon and a bit 'of salt. Add the egg, work and mix well. Roll out the dough with the dough, cut it to floppy and on every disc you put a little 'of the prepared filling. Fold in half by pressing the dough edges to close it well. Agnolotti Cook in boiling salted water, drain and season immediately with melted butter and grated cheese.
Suggested Wine: Merlot 
time required (in minutes): 60
Ingredients (serves 6): 400 gr. white flour, 4 eggs, a pinch of salt, 50 gr. raisins, 50 gr. of candied citron, 50 gr. bread crumbs, 100 gr. ricotta cheese, 300 gr. of spinach, a little parsley, cinnamon, nutmeg, salt, butter, cheese, cured meat.
Preparation: Prepare the dough with flour, eggs, a little 'warm water, salt and allow to rest. Put the spinach in a pot with a little chopped parsley, ricotta, breadcrumbs, raisins, diced lime, nutmeg, cinnamon and a bit 'of salt. Add the egg, work and mix well. Roll out the dough with the dough, cut it to floppy and on every disc you put a little 'of the prepared filling. Fold in half by pressing the dough edges to close it well. Agnolotti Cook in boiling salted water, drain and season immediately with melted butter and grated cheese.
Suggested Wine: Merlot
Wednesday, July 25, 2007
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Ingredients: 6 / 10 Gordon's Gin 2 / 10 Aperol 1 / 10 martini dry vermouth 1 / 10 fruit vodka grapefruit orange peel
Preparation: Prepare in a mixing glass and serve in a cocktail glass. Garnish with a cherry. 
Ingredients: 6 / 10 Gordon's Gin 2 / 10 Aperol 1 / 10 martini dry vermouth 1 / 10 fruit vodka grapefruit orange peel
Preparation: Prepare in a mixing glass and serve in a cocktail glass. Garnish with a cherry.
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Ingredients: 2 / 3 apricot brandy, 1 / 3 Curacao, 1 tablespoon Grand Marnier 1 tablespoon lemon juice, ice
Preparation: Prepare in a shaker with ice. Serve in bowl 
Ingredients: 2 / 3 apricot brandy, 1 / 3 Curacao, 1 tablespoon Grand Marnier 1 tablespoon lemon juice, ice
Preparation: Prepare in a shaker with ice. Serve in bowl
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Ingredients: 1 / 4 lemon juice, 3 / 4 cognac, 1 / 2 tablespoon curacao, 1 / 2 tablespoon sugar, ice
Preparation: Prepare in a shaker with little ice cubes. Shake and serve in bowls with a slice of lemon. 
Ingredients: 1 / 4 lemon juice, 3 / 4 cognac, 1 / 2 tablespoon curacao, 1 / 2 tablespoon sugar, ice
Preparation: Prepare in a shaker with little ice cubes. Shake and serve in bowls with a slice of lemon.
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Ingredients: 1 / 3 schnapps, 1 / 3 orange juice, 1 / 3 cranberry juice, soda
Preparation: Place ice, schnapps, orange juice and cranberry juice in a Highball glass. Complete with soda water and serve. 
Ingredients: 1 / 3 schnapps, 1 / 3 orange juice, 1 / 3 cranberry juice, soda
Preparation: Place ice, schnapps, orange juice and cranberry juice in a Highball glass. Complete with soda water and serve.
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After dinner
Ingredients: 1 / 3 brandy cherries, 1 / 3 brandy, 1 / 3 liqueur mint, 2 teaspoons grenadine, ice cubes
Preparation: Put ice cubes in a glass of champagne. Combined with other ingredients and mix everything with a long spoon. Serve with a straw, as a digestive. 
Ingredients: 1 / 3 brandy cherries, 1 / 3 brandy, 1 / 3 liqueur mint, 2 teaspoons grenadine, ice cubes
Preparation: Put ice cubes in a glass of champagne. Combined with other ingredients and mix everything with a long spoon. Serve with a straw, as a digestive.
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Adriatic
Ingredients: 1 / 10 white chocolate cream, 3 / 10 cream, mint green, 6 / 10 vodka, 2 drops lemon, 1 lemon slice, spray a cold soda, ice cubes
Preparation: Shake with ice in just cubes. Serve in large glass with a slice of lemon. Add a splash of soda 
Ingredients: 1 / 10 white chocolate cream, 3 / 10 cream, mint green, 6 / 10 vodka, 2 drops lemon, 1 lemon slice, spray a cold soda, ice cubes
Preparation: Shake with ice in just cubes. Serve in large glass with a slice of lemon. Add a splash of soda
Tuesday, July 24, 2007
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aioli sauce curry sauce
time required (in minutes): 30
Ingredients: 1 / 2 coconut, 50g of butter, meat extract, 1 onion, 1 glass of late, curry powder, 1 egg
Preparation: Place in a saucepan the onions finely sliced with butter and cook a few minutes, add the pulp of grated coconut and a teaspoon of curry. Mix well, add the milk and a teaspoon of meat extract, mix again and boil for 15 minutes. Pass the mixture in a mixer and put it back in the saucepan. Add the egg, stirring well, return the saucepan on the stove over low heat, stirring constantly and cook another 10 '. 
time required (in minutes): 30
Ingredients: 1 / 2 coconut, 50g of butter, meat extract, 1 onion, 1 glass of late, curry powder, 1 egg
Preparation: Place in a saucepan the onions finely sliced with butter and cook a few minutes, add the pulp of grated coconut and a teaspoon of curry. Mix well, add the milk and a teaspoon of meat extract, mix again and boil for 15 minutes. Pass the mixture in a mixer and put it back in the saucepan. Add the egg, stirring well, return the saucepan on the stove over low heat, stirring constantly and cook another 10 '.
Recipe For Frozen Premixed Margarita
Ingredients: 4 cloves of garlic, 1 raw egg yolk, 25 cl of olive oil, 1 lemon (juice) 1 / 2 tablespoon cold water, Salt
Preparation: Peel and finely pounded in a mortar four cloves of garlic, stir in egg yolk, a pinch of salt and 25 cl of oil (driven down drop by drop at the beginning and as soon as the sauce begins to bind, 'wire', as for mayonnaise). Quickly rotate the pestle and mix the ingredients together. While the sauce is mounting, add, little by little, the juice of one lemon and 1 / 2 tablespoon cold water. When the sauce is ready, travasatela in a gravy boat. In the event that the sauce would decompose during preparation, in a bowl, beat egg yolk and start to blend, gradually, the aioli failed, making it drop slowly, drop by drop. For the aioli sauce you can use the blender in place of marble mortar.
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