Recipe - Skordalia (Garlic Dip)

1 pound Boiling potatoes, peeled and
quartered
Three fourths cup Ground, toasted almonds
6 Cloves garlic, crushed (1/4
cup) (NOTE: I believe in at
least doubling ANY amount
of garlic in ANY
recipesee my pesto
recipe) (up to 8)
1 Egg yolk
Sea salt (to taste)
One half teaspoon White pepper
One fourth cup Aged red wine vinegar
1 Lemon , juice of
Three fourths cup Extra virgin (Greek) olive
oil (up to 1)

Boil potatoes 15 minutes, or till tender. Push potatoes through a ricer or
food mill. (Do not use a food processor, says the original recipe.)

Add the ground almonds, garlic, egg yolk, salt, and pepper. With a wooden
spoon, pound until fairly smooth and wellmixed. Gradually add the vinegar
and lemon juice. Then add the olive oil, pounding constantly, until the
sauce is thick.

Serve with warm pita wedges.

Posted to FOODWINE Digest 15 Jan 97, by Tiano stiano@SUFFOLK.LIB.NY.US on
Wed, 15 Jan 1997.