* Exported from MasterCook *
Macedonian Garlic Sauce
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Condiment LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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5 garlic cloves -- 4 to 6, to taste, peeled
salt -- to taste
1/2 cup coarsely chopped walnuts
4 slices stale rustic bread -- 1-inch thick, crusts removed
3/4 cup extra-virgin olive oil
3 tablespoons red wine vinegar -- 2 to 4 T. to taste
Either in a mortar or in a food processor, pulverize the garlic and salt to a paste.
Add the walnuts and pound or pulverize until the mixture is mealy.
Dampen bread under the tap, squeeze dry, and crumble. Add to the mortar or food processor and continue pulverizing.
Drizzle in the olive oil and vinegar, alternating between them, and process together until the skordalia is creamy. If it is too thick, add a little water.
Serve immediately.
Note: you can replace the walnuts with either pine nuts or almonds.
Makes 6 to 8 servings
AuthorNote: The regional love affair between garlic and walnuts plays itself out nowhere better than in this local skordalia recipe. Serve as a dip or as an accompaniment to fresh or fried vegetables and fried [cFavorite].
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 301 Calories; 29g Fat (83.6% calories from fat); 3g Protein; 9g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 5 1/2 Fat; 0 Other Carbohydrates.
NOTES : Makedonitiki Skordalia
Nutr. Assoc. : 0 0 0 5123 0 0
