Potatoes and aioli. From Maira Valley in the taste of simplicity. Maira Valley is a hidden gem that will leave you breathless. Along the way, you can admire spectacular views and discover traditions that make this land unique. I started from Villar San Costanzo with its Natural Reserve Ciciu De Villar to then climb up towards the alpine stretch, letting myself be enchanted by the beauty. Naturally, I brought along, as always happens in my wanderings, some recipes of simple and genuine cuisine. The aioli potatoes were once roasted on the fireplace’s embers or in the wood stove oven; this still happens in some huts that preserve natural cooking rituals. Now boiled potatoes are also used along with a garlic and egg sauce that gives a strong imprint as strong as the inhabitants of these valleys.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Potatoes, garlic, and eggs
- 6 potatoes
- 3 cloves garlic
- 2/3 cup olive oil
- 2 egg yolk
- to taste salt
- to taste black pepper
Useful Tools
A pot to boil the potatoes, a mortar, and a serving plate
- Mortars
- Pots
- Bowls
Steps
While the potatoes cook, the sauce becomes a reality
First, boil the potatoes with the skin on.
Meanwhile, clean and crush the garlic in the mortar; you could also do this step with the whisk after crushing the garlic, as often happens, it tastes better in the mortar.
After smashing the garlic and reducing it to a paste, add the egg yolks and the oil gradually, continuing to “crush” with circular motions.
In the meantime, the potatoes will be ready, serve them with the freshly made sauce. They are delicious both hot and cold.
A sauce for garlic lovers that pairs well with tasty mixed grills. Stuffed sandwiches and croutons.
