Skordalia

Served with fried fish and seafood and raw or grilled vegetables, and any version of the dish will include the holy trinity of garlic, olive oil and salt, together with squeezed bread or potatoes.

Make sure to use good garlic that is not too old, and in the spring, the short season for fresh (green) garlic, the spread will be even better. In the traditional method, the skordalia is prepared using a mortar and pestle, but a food processor is more up with the times, and it provides a smooth spread with little effort.

Ingredients for the recipe

200 grams of sliced almonds

1 large potato, cooked in its skin and then peeled

4 crushed garlic cloves

2 slices of plain, white bread, without the crusts

7 tablespoons of wine vinegar

1 tablespoon of salt

400 ml of olive oil

For serving:

Olive oil

A few sliced almonds, roasted on a pan without oil

Recipe

1. Put the almonds, potato, garlic, bread, vinegar, and salt into the food processor and blend until you get a smooth texture.

2. Add the olive oil in a thin stream, while the food processor is running. If needed, add as much water as necessary to get a consistency similar to that of hummus. For serving, place the spread in a serving plate , sprinkle a bit of olive oil on top, scatter a few almonds on top and serve. The remainder can be kept in a closed box in the refrigerator for a maximum of 3 days.