Skordalia (garlic Dip)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Greek | 1 | Servings | |
INGREDIENTS
| 1 | lb | Boiling potatoes, peeled and |
| quartered | ||
| 3/4 | c | Ground, toasted almonds |
| 6 | Cloves garlic, crushed 1/4 | |
| cup NOTE: I believe in | ||
| at | ||
| least doubling ANY amount | ||
| of garlic in ANY | ||
| recipesee my pesto | ||
| recipe up to 8 | ||
| 1 | Egg yolk | |
| Sea salt, to taste | ||
| 1/2 | t | White pepper |
| 1/4 | c | Aged red wine vinegar |
| 1 | Lemon, juice of | |
| 3/4 | c | Extra virgin, Greek olive |
| oil up to 1 |
INSTRUCTIONS
Boil potatoes 15 minutes, or till tender. Push potatoes through a ricer or food mill. (Do not use a food processor, says the original recipe.) Add the ground almonds, garlic, egg yolk, salt, and pepper. With a wooden spoon, pound until fairly smooth and well-mixed. Gradually add the vinegar and lemon juice. Then add the olive oil, pounding constantly, until the sauce is thick. Serve with warm pita wedges. Posted to FOODWINE Digest 15 Jan 97, by Tiano <stiano@SUFFOLK.LIB.NY.US> on Wed, 15 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1305
Calories From Fat: 735
Total Fat: 86g
Cholesterol: 180.1mg
Sodium: 43.1mg
Potassium: 2810.9mg
Carbohydrates: 113.6g
Fiber: 22.2g
Sugar: 10.4g
Protein: 35.3g