tribelli alioli

Alioli Tribelli Enza Zaden

Ingredients

  • tribelli®
  • Cow’s milk
    (substitute for almond milk for the vegan option)
  • Garlic
  • Salt
  • Sunflower oil
  • Extra virgin olive
    oil

Elaboration

  • Finally dice the tribelli® mini.
  • Peel a clove of garlic.
  • Cook the tribelli® in a pan with a drizzle of extra virgin olive oil until soft. Do each colour separately. Reserve.

PREPARE THE ALIOLI BASE:

  • Put the garlic, salt, 50 ml of milk and 30 ml of sunflower oil in the glass of a hand blender and blend until the emulsion has the desired texture.
  • Divide this alioli into three containers, adding a different colour of tribelli® in each of them and blending separately.
  • Sprinkle with some chopped chives to serve.
VEGAN RECIPE