3 Aioli recette vin rose Provence VBAIOLI

Alliance food – wine:

Rosé wine MIMI en Provence goes well with Aïoli.

Preparation - 1 day, cooking time - 40 minutes.

For 2 persons: 200 g  of salt cod * 2 potatoes * 2 carrots * 1 cauliflower * fresh green beans * 1 zucchini * 2 hard-boiled eggs * 20 pitted black olives

Ingredients for an "aioli" sauce: 3 cloves of peeled garlic * 1 egg yolk * 10 tsps of olive oil * salt and pepper

The day before preparing the dish, desalt the cod in clear fresh water. Drain, remove the skin and bones, then cut the fish into desired portions.

Cook the vegetables separately in boiled water: potatoes in their skins, peeled carrots, cauliflower and green beans. Hard-boil eggs and shell them. Wash and cut a zucchini. Cook the cod in simmering water for about 15 minutes, then drain the fish.

To prepare a sauce "aïoli", squeeze garlic cloves, add salt and the egg yolk, mix well to obtain a nice ointment. Whip the sauce with a whisk or fork while adding olive oil by small portions.

Place cod, eggs and vegetables on the plates. Serve "aïoli" sauce in a separate purpose made vessel.



Squid rose wine Provence VBWHITE OF SQUID

Alliance food – wine:

The Domaine les trois mômes wine goes well with cuttlefish and pasta.

Preparation - 30 minutes

For 2 persons: White of fresh squid 200g * squid ink paste 100g * olive oil * celery * whipping cream 30% fat * 1tsp of flour * fresh squid ink or 1 tsp of squid ink powder * 2 tbsp olive oil * 1/3 glass of water * 2 cocktail tomatoes

Wash the white of the squid, cut in two steaks. Incise the steaks crosswise (make cuts in the flesh). Brush with oil and grill for 2 to 3 minutes each side. Prepare pasta al-dente.

For squid ink tuiles, mix the flour, water, squid ink and olive oil in a bowl. Then cook the preparation in the preheated pan in olive oil for about 3 minutes on each side.

Place the squid on the plate, serve with the cooked pasta and chopped celery.

Emulsify the whipping cream to obtain a nice foam. Collect the foam on the surface of the cream and arrange around the squid. Decorate plate with squid ink tuiles and tomatoes.




Alliance food – wine:

The wine Domaine la Martelle goes well with duck legs in honey sauce.

Cooking time - 40 minutes.

For 2 persons: 2 duck legs of 300 g * 10 g butter * 1 tbsp olive oil * 1 lemon * 2 tbsp liquid honey * 50 ml chicken bouillon(or water) * 1 tbsp potato starch * salt * freshly ground pepper

Cook the duck legs about 6 minutes per side in a preheated pan with the oil and butter. When the legs are brown, add ½ glass of rosé wine and ½ glass of water, bring to a boil, then lower the heat and reduce 30 minutes.

To prepare the sauce, cut the lemon in half and squeeze the juice. Boil the broth (or water) in a skillet, then add the honey and lemon juice. Heat for about 2 minutes, stirring with the whisk. Stir in the previously diluted starch into 3 teaspoons and cook for another 3 minutes.

Pour the sauce when serving the duck legs. Season with salt and pepper on taste.