Thursday, November 10, 2011

50 Women Game Changer in Food, Week 23

Nancy Silverton, is a chef and author (7 cookbooks) with an impressive list of restaurants on her resume either as founder, former owner, or current owner;  La Brea Bakery, Restaurant Campanile, Pizzeria, Mozza, Osteria Mozza, Jar, La Terza and the latest Trattoria del Latte (co-owner with Mario Batali).  At number 23 on the 50 Women Game Changers in Food list she has truly made her mark.

I had made up my mind last week that I would be making her Tuscan Bean Soup with Prosciutto and Grated Parmigiano-Reggiano.  However, as the week went on and life took place I changed my mind.  I got home late from work and I wanted something extremely simple to make and was in the mood for pasta.  I had all the ingredients for her Lemon Aioli and it was truly quick, simple, and delicious with angel hair pasta.  The most difficult part was "pulverizing" the garlic with a pestle, which I actually enjoy and find to be very therapeutic.

Lemon Aioli
by Nancy Silverton, with Teri Gelber.
from Nancy Silverton's Sandwich Book

Traditionally, an aioli should be made with lots of garlic and extra virgin olive oil. If you find the flavor too strong, you can use half olive oil and half vegetable oil (and a little less garlic if you must).

2-3 garlic cloves, peeled and chopped (about 1 tablespoon)
1 teaspoon kosher salt
1 extra large egg yolk
1 cup extra virgin olive oil
2-3 tablespoons fresh lemon juice
1 teaspoon finely chopped lemon zest

Using a mortar and pestle, pulverize the garlic and salt to a smooth paste. (If you don't have a mortar and pestle, smash the garlic with the flat side of a chef's knife or a garlic press.) If your mortar is too small to whisk the entire amount of oil in (or you don't have one), transfer the mashed garlic and salt to the bowl of an electric mixer or a medium stainless-steel bowl, and whisk in the egg yolk by hand. Slowly drizzle in the olive oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon of vinegar, a teaspoon of lemon juice, and a teaspoon of warm water. Once you've added almost half of the oil, place the bowl in the mixer fitted with a whisk attachment and mix on medium speed. Or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining olive oil is completely incorporated and the sauce is thickened. Season with lemon juice and zest, and salt to taste.

For other great recipes by Nancy Silverton, please visit the rest of our group:
Veronica - My Catholic Kitchen


Barbara said... Best Blogger Tips

I love this! Simple and with that wonderful fresh lemon!

Mary Bergfeld said... Best Blogger Tips

This was a perfect choice. It is first and foremost delicious. I love that fresh lemon. You made a perfect choice for week 23. Have a great weekend. Blessings...Mary

Miranda | Mangoes and Chutney said... Best Blogger Tips

I made the Tuscan Bean Soup last week and it was quite tasty, but I forgot to take pictures! Then instead of doing it again, I decided to make focaccia because I had all of the ingredients for it. I love lemon aioli pasta, what a great back up choice!

Kathy said... Best Blogger Tips

Life has a habit of doing that! I love simple pastas...Olive oil and lemon sound like a delicious choice!

Mireya @myhealthyeatinghabits said... Best Blogger Tips

I will most definitelymake this. Garlic pasta is one of my family favorites. It'll by fun to try this variation.