Garlic Spread (Skordalia)
Skordalia reflects the love of Greeks to garlic. There are many versions of this dish but all of them contain plenty of garlic, olive oil and vinegar. In addition to these bread, breadcrumbs or mashed potatoes are used to reach the creamy spread substance. All ingredients are mixed together in a food processor. Skordalia can accompany fish, seafood or meat dishes as well as fresh or baked vegetables, or you can simply spread it over a slice of homemade bread. The following recipe uses both bread and mashed potatoes as well as a little twist - almonds.
1 big potato
1 cup blanched almonds
4-6 cloves garlic
2 slices crust-less white bread
1 cup olive oil
5 tbsp. white wine vinegar
olive oil
salt
black pepper
Preparation time: 35 mins
Difficulty level: Easy
Servings: 6
Special equipment: Food processor
Ingredients
Preparation
In a small pot boil water with a pinch of salt. Peel the potato, cut it into pieces and add to the water. Cook for 20 minutes or until the potato is tender, then drain for at least 5 minutes.
In the meantime soak the bread in water and then squeeze firmly to drain.
Put garlic, almonds, vinegar, salt and pepper in the food processor and process until the mixture is smooth. Add the bread and continue processing , while slowly adding oil until you get nice soft consistency.
Mash the potato in a bowl. Add the mixture from the food processor to the potato and stir well together.
Garnish with olive oil and some thin almond slices lightly toasted in a non-stick pan with no oil.
Tip: It is important to mash the potato separately, since doing it in the food processor will cause the Scordalia to become sticky.