Simply add the ingredients listed below to 1 cup of mayonnaise and blend in a processor until smooth and tasty. In sauces like this htere is really no need for quantities; I have put them here as a guide but let your taste buds guide you. Remember that commercial mayonnaise is already well seasoned, so don't add salt or pepper until the very end.
This garlic mayonnaise, also known as aioli, is to vampires what meat is to vegetarians.
INGREDIENTS
1 cup mayonnaise
4 large garlic cloves
salt and freshly ground pepper
lemon juice
METHOD
Crush the garlic with small amount of sea salt to a past, then stir together with lemon juice, salt and pepper.
Could anything be more magical than the beating of oil into egg yolk to produce that most sublime and useful of sauces, mayonnaise? Wel, yes ... even more magical is the way basic mayonnaise can be transformed by making simple charges or additions. Obvious examples are the basic pink cocktail sauce served with shrimp and avocado achieved by the addition of tomato ketchup, brandy, Worcestershire sauce, and a pinch of paprika.
Adapt this for shrimp cocktail using shredded iceberg lettuce. Or try hanging juicy cooked chilled Mediterranean shrimp like synchronized swimmers around a bowl filled with crushed ice and some of this sauce set in the middle. Traditionally lightly whipped cream was added to this sauce for an even more delicate color and texture. Try adding a little cream and a drop of rose water.
This sauce is traditionally served with sliced cold veal in a dish known as vitello tonnato. It is also delicious with any cold white meat, fish or cooked eggs.
This garlic mayonnaise, also known as aioli, is to vampires what meat is to vegetarians.
Things don’t get much quicker than this. Very clean and simple, it almost feels like you just ate a salad . . .
Cacio e pepe is a famous dish from Rome and literally means cheese and pepper. It is traditionally made with pecorino but I sometimes like to use a mixture of pecorino and Parmigiano.
This is such a simple dish, but special enough that you could easily serve it at a dinner party! Second to the carbonara, this is the most popular pasta served at Laura Santtini's restaurant, SANTINI LONDON. This recipe is loved because it is light, clean, fresh and super tasty.
A delicate and tasty carpaccio, once you have decided that life's not too short to thinly slice a mushroom. It very important that you use the best quality extra virgin olive oil and just a couple of drops of truffle oil, which I think is best used sparingly or it will over power the dish.
Italians know a thing or three about celebrating the arrival of Spring by preparing a variety of dishes with tender young milk-fed lamb. Here we offer a four recipes from a gorgeous lamb shoulder with pecorino and tomatoes to three very different but wildly delicious preparations for lamb chops.
Deviled eggs are a classic and one of our favorite hors d'oeuvres. Our lightened-up version is the perfect way to starter a casual evening. This is one of our emergency go-to recipes when you need to whip up something delicious at the last minute. We cut the fat by using Greek-style yogurt and kicked up the flavor with Taste5 Vegetarian and Taste5 Umami Rush.
Wet rubs are as a rule coarser and perfect for grilling and roasts where you want to give the meat, poultry or fish a crust that can be left or brushed off to serve.
This goes well with lamb, chicken, game, beef, fish and shellfish. It is also amazing on sliced avocado with olive oil and a twist of lime! I love to add a edible gold flakes for a truly beautiful visual presentation.
Rubs and stardusts are pure magic and make ideal seasonings for all sorts of food. Rub them into meat, poultry and fish that has been brushed with olive oil before grilling or roasting. They also add explosive deliciousness as a sprinkle on seasoning just before serving.
This almost magic umami-packed powder is easy to make and perfect for anything savory. Once you've made your first batch, you will find yourself making it often. Sprinkle a little over salads or steamed vegetables with a splash of oil and lemon juice.
Furry Car Key! This is a really tasty Japanese blend, and although not strictly Italian, I have used enough of it to make it so. Ready-blended furikakio – which now has a whole new meaning for those of you that speak Italian – can now be bought from any good Japanese food store or even a regular grocery.I like to add edible gold flakes for extra-special bling!
This is loosely based on Cajun seasoning mix and is really great with almost anything, but really great with pan-seared chicken breasts, fish and pork.
This is just a greedy teat to use up any bits of fatty chicken skin trimmings. There will not be much and you probably will not want to share. Be careful not to burn your toungue!
Italians boil or steam their vegetables, and then dress them in extra virgin olive oil and vinegar or lemon juice. I never depart from this tradition and use a good oil and a slightly sweet Muscat vinegar. Visiting children always eat all their vegetables at my house, much to their mothers' great amazement.
I discovered this truly alchemical dish by pure chance. I simply dressed some steamed purple sprouting broccoli with olive oil and fhreshly squeezed lemon juice and then went to answer the telephone. When I came back there was a fuschia moat around these bright green stems. A simple kitchen miracle performed in a moment.
Dilly-dilly delicious . . . I have made this recipe with a selection of roasted vegetables, adding pumpkin, garlic, sweet potatoes and red onion. Try drizzling them with balsamic vinegar for a sweet-sour balance.
This mash recipe take a simple cottage pie to the sky and beyond! This treatment also suits other root vegetables. Try it with celery root or an equal mix of celery and potato. Make a pink mash with beets and potatoes or an orange one with rutabaga and turnip!
This adapted and adopted dish formed part of my childhood and is just too delicious not to include – not least because of how wonderfully it goes with grilled meats!
Raw is the key to healthy life, therefore I suggest fresh organic raw vegetable combinations as a key part of an Easy Tasty Life!
Lentils are considered to be lucky in Italy and always eaten on New Year's Eve as an auspicious way to bring luck and money. I eat them all year round for good measure!
There are three steps to Roll, Wrap & Splash and once mastered there will be no looking back because this umami-filled notion can be applied to lots of other things such as fish filets, asparagus spears, mozzarella balls or scallops. - See more at: https://ls-t5u.squarespace.com/laura-santtini/chicken-roll-wrap-splash?rq=roll%20wrap#sthash.Lu7l4y4d.dpuf