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Allioli
- Difficulty
Easy
Published 1986
Method
Allioli is the Catalan sauce discussed in ‘Chopping and Pounding’ and illustrated in ‘The Feast of the Three Fishermen of Calafell’. This sauce, most welcome in hot weather, is at its best when garlic is freshly pulled (i e not yet dried) in June. The heads of garlic are sometimes grilled beforehand in the ashes of a wood
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