Classic Skordalia

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Classic Skordalia or Potato Skordalia is a Greek Tavern tradition. This recipe can also be prepared with Fava Beans. Here is my version.  

Fotosearch Courtesy. 

Classic Skordalia ... 

2 large potatoes 
4 to 6 large garlic cloves minced
salt to taste
Evoo 1/2 cup or 125 Ml. 
Red wine vinegar or Fresh squeezed Lemon Juice to taste ( approx. 1/16 cup ) 

*** Stale day old bread dampened and squeezed dry ( five 2" slices ) Can Be Substituted for the 2 Large Potatoes or 2 Cups of Fava Beans blanched, peeled and chilled tender. 

1)  Boil the potatoes in salted water until tender and remove. Cool and then peel.
2) mash the potatoes with the garlic, and salt in a mortar and pestle in batches if necessary and or a mixer. 
3) slowly and carefully pour in The Evoo drizzled; and the lemon juice or the red vinegar alternating the purée-ing for 2 mins. until the mixture is velvety and smooth, yet thick like thick mashed potatoes. 

Yields: 2 cups approx. 

Serve with Pita toasted or focaccia or other flat bread or toasted chips or crackers. Enjoy with a glass of wine, Kalmata Olives and other Greek Meze. 

ENJOY,
Margi. 

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Classic Skordalia Posted: 04 December 2012 at 09:40
	Classic Skordalia or Potato Skordalia is a Greek Tavern tradition. This recipe can also be prepared with Fava Beans. Here is my version. Fotosearch Courtesy. Classic Skordalia ... 2 large potatoes 4 to 6 large garlic cloves minced salt to taste Evoo 1/2 cup or 125 Ml. Red wine vinegar or Fresh squeezed Lemon Juice to taste ( approx. 1/16 cup ) *** Stale day old bread dampened and squeezed dry ( five 2" slices ) Can Be Substituted for the 2 Large Potatoes or 2 Cups of Fava Beans blanched, peeled and chilled tender. 1) Boil the potatoes in salted water until tender and remove. Cool and then peel. 2) mash the potatoes with the garlic, and salt in a mortar and pestle in batches if necessary and or a mixer. 3) slowly and carefully pour in The Evoo drizzled; and the lemon juice or the red vinegar alternating the purée-ing for 2 mins. until the mixture is velvety and smooth, yet thick like thick mashed potatoes. Yields: 2 cups approx. Serve with Pita toasted or focaccia or other flat bread or toasted chips or crackers. Enjoy with a glass of wine, Kalmata Olives and other Greek Meze. ENJOY, Margi.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Posted: 05 December 2012 at 03:40
	Interesting! Ever try it with cheese added Margi, or perhaps a bit of spinach? This would be fun to play with and try a few different combinations.
	Go ahead...play with your food!

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 05 December 2012 at 05:05
	Hoser, Thank you for your suggestions feedback. I have prepared the Fava Sordalia and Potato, however, never with Feta or Spinach. I do love phyllo stuffed with feta& spinach howver. Mare.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.