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Co-Authored-By: Claude Sonnet 4.6 <noreply@anthropic.com>
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<h2 class="title">All i oli</h2>
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<!-- Start Shareaholic LikeButtonSetTop Automatic --><!-- End Shareaholic LikeButtonSetTop Automatic --><p>Aceite de oliva virgen – 250 cc de 0’2º acidez máxima.<br/>
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Ajos – 3 dientes.<br/>
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Mortero o almirez.<br/>
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Sal.<br/>
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Yema de huevo.</p>
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<p>Elaboración<br/>
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Majamos los dientes de ajos en el mortero agregando un pellizco de sal, para evitar que resbalen, hasta que se hagan una pasta. Añadimos la yema de huevo y mezclamos. Poco a poco, incorporamos el aceite a chorritos, mientras movemos la maza en círculos. Es muy importante verter el aceite muy poco a poco, y nunca añadir aceite hasta que no haya ligado el que hayamos incorporado antes. Deberemos seguir ligando poco a poco hasta que al dar la vuelta al mortero el all i oli no caiga.</p>
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<p>Imprescindible paciencia y brazo firme.</p>
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<p>Si no tenemos tiempo o ganas de elaborar el all i oli según la técnica tradicional, podemos prepararlo usando la batidora, como si fuera una mayonesa, en este caso utilizaremos el huevo entero.</p>
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<p>La cantidad de ajo la podemos aumentar o reducir al gusto de cada uno. También se puede preparar el all i oli añadiendo unas hojas de perejil al mortero.<br/>
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Aquellos amantes apasionados del ajo que lo deseen, pueden elaborar el all i oli sin yema de huevo pero usando 8 ó 9 dientes de ajo en su lugar.</p>
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FILE ARCHIVED ON 09:12:30 Jun 24, 2012 AND RETRIEVED FROM THE
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INTERNET ARCHIVE ON 07:59:33 May 31, 2026.
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JAVASCRIPT APPENDED BY WAYBACK MACHINE, COPYRIGHT INTERNET ARCHIVE.
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Reference in New Issue
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