Harissa Aioli Recipes

HARISSA AIOLI

Harissa Aioli image

A traditional Mediterranean aioli is mixed with harissa paste. This recipe comes from the Northern region of Italy where they use a cooked egg and lemon-soaked egg yolks. This is delicious on just about anything. I like it with a frittata or oven-fried potatoes. It will last up to 4 or 5 days in the refrigerator.

Provided by Buckwheat Queen

Categories Side Dish Sauces and Condiments

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

1 egg
2 egg yolks, at room temperature
1 tablespoon freshly squeezed lemon juice
3 large cloves garlic, or more to taste
1 ¼ cups olive oil
1 pinch salt and ground black pepper to taste
2 tablespoons harissa paste
1 pinch ground cardamom

Steps:

Bring 2 cups of water to a boil over medium-high heat. Reduce to a simmer and lower egg into the water. Simmer for 5 minutes until soft boiled. Remove from boiling water with a slotted spoon and hold under cold running water until cool enough to handle. Peel and allow egg to come to room temperature.
Place egg yolks in a small bowl and pour lemon juice on top; set aside.
Peel garlic cloves and remove and discard any green sprouts running through the middle. Add garlic cloves to a blender.
Place soft-boiled egg in the blender; season with salt and pepper. Drop in egg yolk-lemon juice mixture. Pulse a couple of times, then blend on low quickly, then blend on medium until smooth. Slowly add olive oil and blend at medium-high speed until an emulsion forms. When mixture has the consistency of mayonnaise, it is ready. Transfer aioli to a bowl; fold in harissa paste just until mixed.
Refrigerate until use. Sprinkle with a pinch of ground cardamom before serving.

Nutrition Facts : Calories 325.2 calories, Carbohydrate 1.2 g, Cholesterol 71.7 mg, Fat 35.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 5.2 g, Sodium 50.1 mg, Sugar 0.1 g

SUMMER SQUASH AND 3-CHEESE FRITTATA WITH HARISSA AIOLI

Summer Squash and 3-Cheese Frittata with Harissa Aioli image

Provided by Brad Farmerie

Categories main-dish

Time 1h45m

Yield One 11-inch-diameter frittata

Number Of Ingredients 30

Ingredients

3 cups diced Spanish onions (1 large onion)
2 cups diced fresh fennel bulb (roughly 1 head)
2 cups sliced leeks (2 leeks)
2 cloves garlic, minced
2 teaspoons fresh thyme, finely chopped
1 1/4 cups extra-virgin olive oil
Salt
4 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices (4 cups)
14 eggs
1 teaspoon Ethiopian berbere spice mix, such as Sheba
1/2 teaspoon Aleppo sun-dried chili
Freshly ground black pepper
2 cups diced feta
1 1/2 cups grated Grafton Cheddar
1 cup grated Parmesan
1/4 cup finely cut fresh chives
1/4 cup chiffonaded fresh cilantro
1/4 cup chiffonaded fresh parsley
2 tablespoons chopped fresh chervil
Harissa Aioli, recipe follows
1 cup piquillo peppers, well drained, dried, seeds and stems removed
Zest and juice of 1 lime
2 cloves garlic, pureed
1 tablespoon finely ground caraway seeds
1 tablespoon finely ground roasted coriander seeds
1 tablespoon finely ground roasted cumin seeds
1 teaspoon Sriracha
1/2 teaspoon salt
1/4 teaspoon smoked paprika
3/4 cup mayonnaise

Steps:

Cook the onions, fennel, leeks, garlic, thyme, 1/2 cup of the oil and 2 teaspoons salt in a saute pan over medium heat, stirring all the time, until the vegetables begin to soften. Lower the heat to the lowest setting, and cook, stirring occasionally, until the vegetables are soft and translucent, about 20 minutes. Turn the heat up to high, and cook, stirring all the time, until the vegetables turn light golden brown. Remove them from the pan, and let sit at room temperature.
Heat a saute pan over high heat. When quite hot, add 1/4 cup of the remaining oil, then the zucchini; saute it for a minute to get even heat distribution. Add 1 1/2 teaspoons salt, and continue to saute until the zucchini is lightly golden brown and cooked through. Remove the zucchini from the pan, and let sit at room temperature.
Whisk the eggs, Sheba spice, Aleppo chili and 1/8 teaspoon pepper in a large bowl until frothy. Add the feta, Cheddar, Parmesan, chives, cilantro, parsley, chervil, the onion mixture and the cooked zucchini, and briskly stir until everything is well incorporated.
Preheat the oven to 450 degrees F. Heat an 11-inch saute pan over high heat, then add the remaining 1/2 cup extra-virgin olive oil. Add half the egg mixture to the pan and IMMEDIATELY give 1 or 2 quick saute flips to incorporate the mixture at the bottom of the pan (which is cooking) with the raw on top. Add the rest of the mix, IMMEDIATELY give 2 more quick flips, then flatten out the top of the mixture with a spatula. Continue cooking for about 3 minutes (this will help the frittata have a nice golden-brown top). Transfer the pan to the oven, and bake until golden brown on top and cooked through. If it doesn't brown on top, place the pan under a salamander or broiler until golden brown.
Let the frittata cool for 2 minutes, then tap on the side of the pan with a wooden spoon to loosen the frittata. Place a cutting board on top of the pan, and quickly invert them both; the frittata should slide out onto the cutting board. Refrigerate the frittata on the cutting board until cold, then slice as desired. Serve with the harissa aioli.
Process the peppers, lime zest and juice, garlic, caraway, coriander, cumin, Sriracha, salt and paprika in a Vita-Prep or blender to a fine puree. Add the mayonnaise, and process just to combine. Yield: 1 quart.

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