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Preparation
Trim the crusts from the bread and spread the slices out on a tray to dry for a
bout 24 hours.
In the container of a food processor, place the almonds, garlic, and cooled pot
ato. Process until smooth.
Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and se
t aside. Fill a large bowl with cool water. Drop the dried bread into the water
, 1 slice at a time. When it is soaked, squeeze about half the water from the b
read between the palms of your hands. Add the bread to the ingredients in the p
rocessor, alternating with the lemon-juice mixture, and process until smooth. S
ince the skordalia has a tendency to stiffen and become pasty as it chills, the
mixture should be quite loose at this point. Taste and adjust the seasoning. S
crape the mixture into a bowl. Cover and refrigerate for several hours to allow
the flavors to mellow and blend. If the mixture seems too stiff, beat in a lit
tle water before serving.
Yield: about 1 1/2 cups
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Ingredients
5 slices homestyle bread
1/2 cup whole blanched almonds , coarsely chopped
2 cloves garlic , pressed
1 small all-purpose potato , peeled , boiled and drained
3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
3/4 teaspoon salt
1/2 teaspoon sugar
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Love Making Tips - Snacks and appetizers | Dips and spreads [1]
Posted by: n\a |
Rating: 0.00
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