| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Sami |
Gma5 |
1 |
servings |
INGREDIENTS
| 1 |
|
Thick; (1-inch) slice |
|
|
; country bread or |
|
|
; whole-wheat bread, |
|
|
; crusts removed, |
|
|
; soaked in water |
| 1 |
md |
Onion; quartered |
| 2 |
|
Cloves garlic; (2 to 3) |
| 1/3 |
ts |
Minced fresh chili pepper; up to 2/3, up to |
| 1 |
lb |
Flat-leaf parsley; stems trimmed |
| 1 |
|
Egg yolk; (optional) |
| 3 |
tb |
Lemon juice |
| 1/3 |
c |
Olive oil |
| 1 |
ts |
Balsamic vinegar; (1 to 2) |
|
|
Sea salt |
| 1 |
sm |
Black olives; for garnish |
INSTRUCTIONS
Squeeze the soaked bread to remove excess water. Discard any hard parts,
and place half the bread in a food processor with the onion, garlic, chili
pepper, and half the parsley. Process until everything is reduced to a
paste. Add the remaining parsley and bread to the blender along with the
egg yolk, half the lemon juice, and half the olive oil. Blend again, slowly
adding more olive oil, 1 teaspoon vinegar, and some salt. Taste and adjust
the seasoning by adding more salt, pepper, and lemon juice or vinegar. The
spread should be very flavorful. Pour the spread into a bowl and garnish
with olives. Makes 2 cups.
From The Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang, Inc.,
copyright 1993 by Aglaia Kremezi).
Converted by MC_Buster.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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