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Grand aioli

 

Pizza calzone
  • 2 DECILITER AIOLI SAUCE
  • 800 GRAM SMALL POTATOES
  • 6 EGGS
  • 500 GRAM SUMMER CARROTS
  • 500 GRAM TOMATOES
  • 500 GRAM CAULIFLOWER
    •
 
  • 400 GRAM FLOUR
  • 10 GRAM YEAST
  • 200 GRAM FETA
  • 200 GRAM MOZZARELLA
  • 1 ONION
  • 100 GRAM GREEN LETTUCE
  • 1 CLOVE GARLIC
  • 1/2 DECILITER OLIVE OIL
  • 100 GRAM PINE NUTS
  • 1 TSP OREGANO
    •

Cook the potatoes for 15 minutes, cook the vegetables as long as you like, but make sure they will not be too soft. Boil the eggs 6 minutes and cut them in 4. Put everything on a big plate with the aioli sauce in the middle. Dip the vegetables, potatoes and eggs in the sauce before eating.

Make a dough of the flour, olive oil, yeast and 2 dl water. Let it rise for half an hour, then roll it out in two big circles of the same size. Chop the onion, the lettuce and the garlic. Cut the cheeses in cubes. Mix all the ingredients and put them on the first dough circle, close it off with the second dough circle. Bake 20 minutes in the oven at 225 degrees.

Grand aioli is a fantastic recipe to start the spring season. You can use any fresh spring vegetable, like carrots, tomatoes, radish, beet root, turnip, young potatoes. Just always add aioli sauce and eggs. Put everything on a big plate and your guests can grab, dip and eat as much as they like.