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Ibérico Pluma with Smashed Potatoes and Aioli
Ingredients
  • 1 18 to 25 oz. Campo Grande Pluma
  • 6 medium potatoes
  • 3 eggs, unpeeled
  • 3 Tablespoons butter
  • 2 sprigs fresh rosemary or thyme
  • 3 cloves garlic
  • ½ cup red wine
  • Salt
  • Black pepper
  • subheading: AIOLI INGREDIENTS:
  • ⅔ cup olive oil (not extra-virgin) or sunflower oil
  • 3 garlic cloves, peeled
  • 1 egg at room temperature*
  • 1 teaspoon lemon juice
  • Pinch of salt
  • 1 Tablespoon fresh parsley, chopped (optional)
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