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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Skordalia, is a pleonastic compound of the Greek word skordo (meaning garlic) and the Italian agliata (meaning garlicky). In the Ionian islands which were under Venetian rule for many years they call it aliada. Skordalia may be the modern equivalient of ancient skorthalmi. Ingredients:
3 handfuls of bread (without the crust) after being soaked and water drained out (about 2 cups) |
3-4 cloves of garlic or more |
1/2 tsp salt |
1 cup of extra virgin olive oil |
1/3 cup of wine vinegar |
1 cup of walnuts |
Directions:
1. In a food processor or a blender, puree garlic, salt and 1/3rd of olive oil. Add vinegar and walnuts, keeping 2 spoonfuls for the end. Gradually add olive oil and bread and continue until you attain the consistency of a thick sauce. Before ending add the remaining two spoonfuls of walnuts which crush with your fingers into small pieces and mix into the sauce.
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