Pain Martegau from A Table in Provence by Leslie Forbes
Southwestern Provence is the real heart of aïoli country. Every summer fête here has a Grand Aïoli, with huge mortars full of the shining yellow sauce and platters of salt cod & crisply-cooked...
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Ingredients
- juice of 1 lemon
- 1¼ lb/550 g boiled potatoes, peeled & sieved
- salt
- pepper
- 4 tbsp/60 ml olive oil
- 4-8 basil leaves, cut in fine strips
- 1 tbsp/15 ml white wine vinegar
- black pepper
- about 24 slim green beans, boiled
- 3 tbsp/45 ml fresh parsley, finely chopped
- 5 large ripe tomatoes
- 4-5 tbsp/60-75 ml aïoli
- 1¼ lb/550 g boiled cod, flaked
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