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Ingredients
- 5 ounce Hard homemade-style bread - (abt 5 slices)
- 1/2 c. Whole blanched almonds coarsely minced
- 2 lrg Garlic cloves - (to 3) pressed
- Â Â (abt 1 tspn garlic puree)
- 1 sm All-purpose potato - (abt 3 ounce) peeled, boiled
- Â Â till soft, and liquid removed
- 3 Tbsp. Lemon juice
- 3 Tbsp. White-wine vinegar
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 3/4 tsp Salt
- 1/2 tsp Sugar
Directions
- Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hrs.
- In the container of a food processor, place the almonds, garlic, and cooled potato. Process till smooth.
- Mix the lemon juice, vinegar, extra virgin olive oil, salt, and sugar in a small bowl and set aside.
- Fill a large bowl with cold water. Drop the dry bread into the water, 1 slice at a time. When it is soaked, squeeze about half the water from the bread between the palms of your hands. Add in the bread to the ingredients in the processor, alternating with the lemon-juice mix, and process till smooth. Since the skordalia has a tendency to stiffen and become pasty as it chills, the mix should be quite loose at this point. Taste and adjust the seasoning. Scrape the mix into a bowl. Cover and chill for several hrs to allow the flavors to mellow and blend. If the mix seems too stiff, beat in a little water before serving.
- This recipe yields about 1 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 324g | |
| Calories 786 | |
| Calories from Fat 547 | 70% |
| Total Fat 63.81g | 80% |
| Saturated Fat 6.59g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1777mg | 74% |
| Potassium 1110mg | 32% |
| Total Carbs 42.9g | 11% |
| Dietary Fiber 10.5g | 35% |
| Sugars 7.79g | 5% |
| Protein 18.67g | 30% |
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