Olivier Italiano
Author:
Maxim Anurin
Servings: 1
Cooking time: 30 min
Recipe from the chef of Piccolino restaurant Maxim Anurin
Author:
Maxim Anurin
Olivier Italiano
Servings: 1
Cooking time: 30 min
Recipe from the chef of Piccolino restaurant Maxim Anurin
Ingredients
| Homemade mayonnaise: |
| Olive oil 150 gr. |
| Mustard 20 gr. |
| Yolks 4 pcs. |
| Salt 2 gr. |
| Sugar 2 gr. |
| Italian style olivier: |
| Boiled potatoes 30 g. |
| Boiled carrots 10 g. |
| Fresh cucumber 10 g. |
| Salted cucumber 10 g. |
| Boiled egg 1 pc. |
| Shrimps 1 pc. peeled |
| Mussels 3-4 pcs. |
| Vongole 3-4 pcs. |
| Mini squid 2 pcs. |
| Fresh peas 12 g. |
| Homemade mayonnaise 25 g. |
| Salt to taste |
| Pepper to taste |
Instructions
Step 1
Mayonnaise: In a bowl or tall blender cup, beat the egg, mustard, salt and sugar. Beat with the blender until smooth. Keep blender running and drizzle in olive oil until mayonnaise reaches desired consistency.
Step 2
Seafood: Clean the seafood, fry in a hot pan with garlic, thyme, hot pepper. Add a little white wine, wait for it to boil off. Salt to taste.
Step 3
Cut the boiled potatoes, carrots, egg, pickled and fresh cucumber into small cubes. Add shrimp and mini squid also cut into small cubes, add peas and mix with mayonnaise. Add salt and pepper to taste. Garnish with mussels and vongole.
