Cuttlefish with aïoli

Sepia con alioli

Alioli is a sauce that seems to be older than the hills itself. There are rumours of it origins being in Ancient Egypt and it is strikingly similar to Lebanese Toum. It is simply all (garlic ) and oli (oil) with some salt added. Using a la rge mortar and pestle the cloves of garlic are crushed until they are a fine pastel. Allioli sauce is a essential Catalan Mediterranean cuisine that can be added to many dishes and foods or use as a dip with pieces of bread
By Tapas Together Edinburgh