Esta es una exhibición prevé de cómo se va ver la receta de 'Periyali's Almond Skordalia Potato, Almond And Garlic Dip' imprimido.

Receta Periyali's Almond Skordalia Potato, Almond And Garlic Dip
by Global Cookbook

Periyali's Almond Skordalia Potato, Almond And Garlic Dip
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 5 ounce Hard homemade-style bread - (abt 5 slices)
  • 1/2 c. Whole blanched almonds coarsely minced
  • 2 lrg Garlic cloves - (to 3) pressed
  •     (abt 1 tspn garlic puree)
  • 1 sm All-purpose potato - (abt 3 ounce) peeled, boiled
  •     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

Direcciones

  1. Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hrs.
  2. In the container of a food processor, place the almonds, garlic, and cooled potato. Process till smooth.
  3. Mix the lemon juice, vinegar, extra virgin olive oil, salt, and sugar in a small bowl and set aside.
  4. 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.
  5. This recipe yields about 1 1/2 c..