2 liters garlic broth (simmer 2 heads of peeled, lightly mashed garlic cloves in 2 liters water for about an hour with herbs (parsley, thyme etc. of your choice; strain) )
Broth may be saved for a day or so, refrigerated of course
Salt and freshly ground pepper
½ cup long grain rice
2 eggs
¼ to ½ cup lemon juice (to taste)
2 tablespoons chopped fresh parsley
optional: Broccoli or Romanesque, broken into small florets and barely steamed for 5 minutes
Instructions
Bring the garlic broth to a simmer and season as desired with salt and pepper.
Add the rice and simmer until tender, about 15 minutes
Beat the eggs in a small bowl and beat in the lemon juice
Distribute the optional broccoli/romanesque among 4 soup bowls.
Ladle about ½ cup of the hot broth into the lemon/egg mixture and whisk together.
Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat.
Stir for a minute or two, taste and adjust seasonings.
Pasta with beans, usually well tolerated by kids since they can recognize the bits of vegetables. And adults love it... Great as leftovers as well. Traditionally served with fresh crusty bread.
Ingredients
250 grams ditalini pasta (or other small sized pasta)
2 tbs olive oil
1 celery stalk, finely chopped
1 carrot, finely chopped
1 yellow onion, finely chopped
2 garlic cloves, crushed
1 sprig rosemary
1 handful of fresh basil (torn into bits by hand so as to not blacken when reheated)
400 gram cans cannellini (white) beans, rinsed and drained
400 gram can borlotti beans, rinsed and drained
or 2 cans of chickpeas if you prefer)
425 gram can whole tomatoes, drained and roughly chopped
1L (4 cups) vegetable bouillon
50g (2 handfuls) baby spinach, washed
Lemon wedges, to serve*
Instructions
Heat the oil in a large, deep pot over medium-low heat.
Saute the celery, carrot and onion for about 10 minutes until softened but not browned.
During the final minutes of cooking, stir in the garlic and rosemary.
Add beans, tomatoes, bouillon and 1 cup (250ml) water to onion mixture.
Bring to a simmer, add the pasta and cover and cook for 10 minutes.
Remove from heat, stir in the spinach and basil and season to taste.
Serve with freshly grated Parmesan and lemon wedges.
Notes
*Lemon wedges can be omitted
If you don't have Parmesan, use whatever hard cheese you have in the fridge, or crumbled feta.
Aïoli is great on fish stew / soup, paella, jambalaya etc. Also delicious with french fries, burgers, steak... Prepare the aïoli one hour before the meal, to let the flavor develop. It should be eaten the same day.
Ingredients
2 garlic cloves
2 egg yolks
2 teaspoons fresh lemon juice
½ teaspoon Dijon mustard
2 dl extra-virgin olive oil
Instructions
Mince and mash garlic to a paste with a pinch of salt using a large heavy knife.
Whisk together yolks, lemon juice, and mustard in a bowl.
Add the oil, a few drops at a time, to the yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.
(If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil.)
Whisk in garlic paste and season with salt and pepper.
If aïoli is too thick, whisk in 1 or 2 drops of water.
Chill, covered, until ready to use.
Notes
*All ingredients should be at room temperature.
¡¡¡ Americans mix garlic and mayonnaise; they think it's Aïoli !!!
