์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Monaco Vegetable Stew with Aioli
A hearty and flavorful vegetable stew, inspired by Provenรงal and Ligurian influences, served with a classic garlic aioli. This dish showcases the fresh produce of the Mediterranean region, with a rich tomato base and aromatic herbs.
๐ง ์ฌ๋ฃ
- 4 tbsp Olive oil(plus more for aioli)
- 1 large Onion(diced)
- 4 cloves Garlic(minced, plus more for aioli)
- 1 medium Eggplant(1-inch cubes)
- 2 medium Zucchini(1-inch cubes)
- 2 Bell peppers(mixed colors, seeded and diced)
- 1 can (28 oz) Tomatoes(diced, undrained)
- 2 tsp Herbes de Provence
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh basil(chopped, for garnish)
- for serving Crusty bread
- 2 large Egg yolks(for aioli)
- 1 tsp Lemon juice(for aioli)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
For the stew: Heat 3 tbsp olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 2
Add the eggplant, zucchini, and bell peppers to the pot. Season with salt and pepper. Cook, stirring occasionally, for about 10 minutes until the vegetables begin to soften.
- 3
Stir in the diced tomatoes (with their juice) and Herbes de Provence. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until vegetables are tender.
- 4
While the stew simmers, prepare the aioli: In a mortar and pestle, mash the garlic cloves with 1/2 tsp salt to form a smooth paste. Alternatively, finely mince the garlic and mash with salt.
- 5
Add the egg yolks and lemon juice to the garlic paste and whisk to combine. Very slowly, a few drops at a time, whisk in the remaining olive oil until the mixture emulsifies and thickens into a mayonnaise-like sauce. If it becomes too thick, add a few drops of water.
- 6
Taste the stew and adjust seasoning with salt and pepper. Stir in most of the fresh basil.
- 7
Serve the vegetable stew hot, topped with the remaining fresh basil, with a dollop of aioli on the side and crusty bread for dipping.
๐ก ์ ๋ฌธ๊ฐ ํ
- โYou can add other vegetables like potatoes, leeks, or green beans.
- โFor a richer flavor, add a splash of white wine when sautรฉing the vegetables.
- โThe aioli can be made ahead of time and stored in the refrigerator.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add chickpeas or white beans for a more substantial stew.
- Serve over rice, quinoa, or pasta.
- For a spicier aioli, add a pinch of cayenne pepper.