Anchoid, tapenade and aïoli for summer vegetables

Name: Anchoid, tapenade and aïoli for summer vegetables
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 thick slice of white bread (approx. 50 g); 250 ml Milk to soak; 3-4 Garlic cloves; 2 Egg Yolk; 3 TABLESPOONS Lemon juice; 325 ml + 3-5 tablespoons olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 Anchovy fillets; 150 g black olives without stone; 1 TABLESPOON Capers; 1 TABLESPOON Brandy; 1 TEASPOON medium hot mustard; 1 TEASPOON dried herbs of Provence; 6 Eggs (size M); 1 collar Carrots (600-750 g); 2 (approx. 400 g) Courgette; 1 can(s) (425 ml/ 240 g stripping) Artichoke Hearts; 1/2 (125 g) air-dried French ring salami; 125 g French ham, air-dried, sliced; 3 (40 g each) Goat's cheese taler; 7-10 Tbsp Olive oil; 7-10 Tbsp Rosemary, thyme and basil; 7-10 Tbsp lemon zests, olives and capers

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 thick slice of white bread (approx. 50 g)
250 ml Milk to soak
3-4 Garlic cloves
2 Egg Yolk
3 TABLESPOONS Lemon juice
325 ml + 3-5 tablespoons olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 Anchovy fillets
150 g black olives without stone
1 TABLESPOON Capers
1 TABLESPOON Brandy
1 TEASPOON medium hot mustard
1 TEASPOON dried herbs of Provence
6 Eggs (size M)
1 collar Carrots (600-750 g)
2 (approx. 400 g) Courgette
1 can(s) (425 ml/ 240 g stripping) Artichoke Hearts
1/2 (125 g) air-dried French ring salami
125 g French ham, air-dried, sliced
3 (40 g each) Goat's cheese taler
7-10 Tbsp Olive oil
7-10 Tbsp Rosemary, thyme and basil
7-10 Tbsp lemon zests, olives and capers

Directions

1
For the aïoli, soak white bread in milk. Peel the garlic and press 2-3 cloves through a garlic press. Put the egg yolks and 2 tablespoons of lemon juice into a high mixing bowl and stir with the whisks of the hand mixer for 2-3 minutes.
2
Add approx. 200 ml of olive oil at room temperature, stirring gradually until a thick, creamy mayonnaise is obtained. Squeeze out the bread very well and stir into the mayonnaise with the pressed garlic.
3
Season to taste with salt and pepper and keep cool. For the tapenade, rinse and drain 2 anchovy fillets. Finely chop olives, capers, anchovy fillets, 1 tablespoon lemon juice, brandy, mustard and dried herbs of Provence in a universal chopper or with a mixer.
4
Add 3-5 tablespoons of olive oil. For the anchovies, drain 10 anchovy fillets. Press the rest of the garlic through a press. Heat 125 ml olive oil, melt the anchovies in it while stirring.
5
Add the garlic, 1 tablespoon lemon juice and a little pepper and beat with a hand blender until the sauce forms a homogenous consistency. Let it cool down. In the meantime, pierce the eggs and boil them in boiling water for about 10 minutes.
6
Quench the eggs under cold water and let them cool down. Clean the carrots and zucchini, leaving a little green on the carrots. Wash and drain the vegetables. Cut carrots diagonally in half, cut zucchini into thick slices.
7
Drain the artichoke hearts and cut in half. Peel and halve the eggs. Arrange vegetables, eggs, salami, ham and goat cheese on a large plate. Drizzle goat's cheese with olive oil u
8
Arrange sauces and dips in bowls. Garnish the tapenade with olives and capers, the aïoli with lemon zests and pepper and the anchoid with basil. Serve with baguette and wine.