August 05, 2010

Dovlecei pane cu sos aioli/ Pan-fried zucchini with aioli

(Please scroll down for English version)

Dovleceii pane cu mujdei de usturoi sunt o mancare traditionala romaneasca. De data asta, in loc de mujdei, am ales sa fac sos aioli, un fel de ruda spaniola sau franceza a mujdeiului.
Am fost inspirata de emisiunea lui Anthony Bourdain, "No Reservations", in care, in vizita fiind la o familie in sudul Frantei, o batranica facea aioli. Intr-un mojar, a pisat bine usturoiul, a adaugat un galbenus de ou, si a inceput incet incet sa adauge uleiul si sa il incorporeze. Si mai voia batranica liniste in camera, ca altfel i se taie sosul :)


1 dovlecel mai mare, feliat pe diagonala
1 ou
1/2 cana faina
sare si piper
1/2 cana - 1 cana ulei pentru prajit

Se incinge ulei intr-o tigaie, uleiul sa fie cam de 1 cm inaltime. Oul se bate bine intr-un castron, cu putina sare si piper, faina se pune in alt castron, si se amesteca cu putina sare (1/2 lingurita). Feliile de dovlecel se dau prin faina, apoi ou, apoi faina, si se pun in uleiul incins, pe ambele parti, pana cand se rumenesc. Se scot si se dau deoparte.

Pentru aioli:

1 catel de usturoi
1 sau 2 galbenusuri
1/2 cana ulei (eu am folosit ulei de floarea soarelui, dar se poate folosi si ulei de masline)
sare, putina zeama de lamaie

Am ales calea mai usoara sa fac aioli, am dat usturoiul pe razatoarea mica, am adaugat galbenusurile, si apoi cu mixerul mergand am adaugat uleiul cate putin. Se potriveste de sare si de acru cu putina zeama de lamaie. Daca sosul este prea gros, se poate dilua cu putina apa rece (2 linguri), si se mai mesteca.

Pan-fried zucchini and garlic sauce is a traditional Romanian dish. This time, instead of garlic sauce (mujdei), I chose to make aioli, a Spanish or French relative of the garlic sauce.
I was inspired by Anthony's Bourdain show, "No Reservations", in which, visiting a family in South of France, an old lady was making aioli. In a mortar, she smashed garlic, added an egg yolk and oil, little by little, mixing very well. And she requested quiet in the room; otherwise, the aioli won't turn out good :)


1 medium to large zucchini, sliced on a diagonal
1 egg
1/2 cup flour
Salt and pepper
1/2 cup to 1 cup oil for frying (sunflower oil)

Heat the oil in a pan, the oil should be 1/2 inch high. Beat the egg in a bowl, with a pinch of salt and pepper. Place the flour and 1/2 tsp salt in a different bowl, and mix. Take one slice of zucchini at a time, place in flour, egg, and flour again; making sure is well coated each time. Place in the pan, 3-4 minutes each side, until is golden brown. Remove and set aside.

For the aioli:

1 clove of garlic
1 or 2 egg yolks
1/2 cup oil (I used sunflower oil, but it can be substituted for olive oil)
Salt and lemon juice after taste

I chose the easier way to make the aioli. I grated very fine the garlic, added the egg yolks and mix well. Using a hand mixer, I added the oil, a little at a time, until all the oil was incorporated. Add little salt and lemon juice. If the sauce is too thick, very little cold water can be added (2 tbsp) and mixed again.


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