Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, skordalia with walnuts and potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Skordalia is like other Greek dips; rich, healthy, full of antioxidants, in this case from the garlic and olive oil (and walnuts if you add them). Skordalia can be made with potato, bread or with a combination of walnuts (sometimes almonds) and bread. Potatoes will give you a smoother consistency. Skordalia or skordhalia or skorthalia, is a thick purée (sauce, dip, spread, etc.) in Greek cuisine traditionally made by combining crushed garlic with a bulky base (often in a large mortar and pestle) — which may be a purée of potatoes (particularly in Cephalonia), walnuts.
Skordalia with walnuts and potatoes is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Skordalia with walnuts and potatoes is something which I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have skordalia with walnuts and potatoes using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Skordalia with walnuts and potatoes:
- Take 3 boiled potatoes
- Prepare 4-5 cloves garlic
- Make ready 1 handful walnuts
- Get oil
- Prepare juice of half a lemon
- Get 1 tbsp vinegar
- Take salt
- Make ready white pepper
Serve with pita, veggies, or even use as a condiment! The Skordalia recipe made with mashed potatoes is one of my preferred Greek side dishes; it's so simple to make and flavorful! Traditionally, Skordalia is served along with fried salt cod, but it is delicious also with grilled lamb, fried zucchini and eggplants, or beet salad! Season with salt, then garnish with parsley and serve immediately with warm pita or bread.
Instructions to make Skordalia with walnuts and potatoes:
- Boil the potatoes with their skin.
- Meanwhile blend the walnuts to a smoth paste in a food processor.
- Finely chop the garlic.
- Using a mortar and pestle beat the garlic pieces with the ground walnut paste until they are fully combined and get a creamy consistency (I do that while the potatoes are boiling).
- When the potatoes are ready, peel them and mash them in the low setting of the blender. Then add the mixture of garlic and walnuts plus the vinegar. When they are thoroughly combined add alternatively the oil and the lemon and mix by hand until you achieve the desired taste. Then the salt and pepper and it is ready.
- Place in the fridge for at least an hour before you serve.
Traditionally, Skordalia is served along with fried salt cod, but it is delicious also with grilled lamb, fried zucchini and eggplants, or beet salad! Season with salt, then garnish with parsley and serve immediately with warm pita or bread. Skordalia is a rich and hearty Greek potato dip, which takes its name by the basic ingredient used to prepare it and is of course skordo (garlic). The traditional Greek skordalia recipe can be also made with stale bread soaked in water and squeezed, but the potato recipe is in my opinion the best. Skordalia- a tasty Greek-style dip, is made with a few simple ingredients -potatoes, garlic, olive oil, and lemon.
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