Post by April B. on Jul 6, 2003 9:49:40 GMT -6
Garlic-walnut Dipping Sauce
"Skordalia" from Macedonia
4-6 cloves garlic
1/2 cup coarsely chopped walnuts
3 cups stale crumbled bread, without crusts
1 cup extra-virgin olive oil
2-4 tablespoons red wine vinegar
salt to taste
Either in a mortar or pestle or in the bowl of a food processor,
pulverize
the garlic and salt to a paste. Add the walnuts and pound or pulverize
until the
mixture is mealy. Dampen the bread under the tap and squeeze dry. Add
to the
bowl and continue pulverizing all together. Drizzle in the olive oil
and
vinegar, alternating between each, and pound all together until the
skordalia is
creamy. If it is too thick, add a little water. Serve as a dip, or as
an
accompaniment to fresh or fried vegetables and various fish.
Variation: Replace the walnuts with either pine nuts or almonds. ;D
"Skordalia" from Macedonia
4-6 cloves garlic
1/2 cup coarsely chopped walnuts
3 cups stale crumbled bread, without crusts
1 cup extra-virgin olive oil
2-4 tablespoons red wine vinegar
salt to taste
Either in a mortar or pestle or in the bowl of a food processor,
pulverize
the garlic and salt to a paste. Add the walnuts and pound or pulverize
until the
mixture is mealy. Dampen the bread under the tap and squeeze dry. Add
to the
bowl and continue pulverizing all together. Drizzle in the olive oil
and
vinegar, alternating between each, and pound all together until the
skordalia is
creamy. If it is too thick, add a little water. Serve as a dip, or as
an
accompaniment to fresh or fried vegetables and various fish.
Variation: Replace the walnuts with either pine nuts or almonds. ;D