| 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 recipe–see my pesto recipe) (up to 8) |
| 1 |
|
Egg yolk |
|
|
Sea salt (to taste) |
| 1/2 |
ts |
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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“Every good thing you have ever enjoyed comes from God”