

AVIKO Super Crunch Original baked with Parmigiano Reggiano, garlic, chili oil and Aioli sauce





AVIKO Super Crunch Original
3 cloves of garlic
olive oil with chili
50 g of grated Parmigiano Reggiano cheese
a bunch of parsley
For the Aioli sauce you need:
4 roasted garlic cloves
rapeseed oil
salt
1 tablespoon of filtered lemon juice
white pepper
yolks: 2 raw and 1 cooked
1. Preheat the oven to the temperature indicated on the package.
2. Line a baking tray with baking paper and drizzle with chili oil - if desired.
3. Arrange the fries, sprinkle with grated Parmigiano Reggiano and place the garlic cloves between the fries.
4. Bake according to the manufacturer's instructions.
Sauce aioli:
1. Roast the garlic in a Teflon pan.
2. Remove the yolk from the boiled egg.
3. Grind the garlic and salt in a mortar.
4. Transfer to a blender, add raw egg yolks and blend, slowly adding oil, until you obtain a thick cream.
5. Stop the blender, add lemon juice, crushed cooked egg yolk, resume blending for a few seconds, season with salt and pepper.