Alioli crisp

45 min

Suitable for vegetarians

Temperature: Room temperature

Type of dish: Appetizers and canapes

Additional culinary preparation: Garnishes

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Garlic, bulb 4.0 ud

Butter 0.004 kg

Extra virgin olive oil 0.002 l

Butter 0.018 kg

Egg whites 0.4 ud

Plain flour 0.028 kg

Elaboration

Put two garlic cloves cut in half in a bowl and add the first butter, oil, salt and sugar.
Cover with the mixture and oven bake at 165 ºC until they are soft. Mash and strain.
Make a smooth dough with butter, egg white and flour.
Add the garlic cream and leave to stand in the refrigerator.
Using a pastry bag and a flat nozzle squeeze onto a silpat and cook at 180 ºC until it gets a golden color and mould. The result will be a crunchy alioli crisp.

Nutritional information (1 portion)

Energy

61.05

kcal

Carbohydrates

4.94

Proteins

0.92

Lipids

4.12

Fiber 0.22 g

Saturates 2.05 g

Monounsaturated fatty acids 1.22 g

Polyunsaturated fatty acids 0.16 g

Cholesterol 10.12 mg

Calcium 1.65 mg

Iron 0.1 mg

Zinc 0.07 mg

Vitamin A 36.43 ug

Vitamin C 0.26 g

Folic acid 1.67 ug

Salt (Sodium) 8.22 mg

Sugars 0.18 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.