Eat & Drink
Originally published on Wednesday, 7th October 2009
Skordalia
Ingredients
3 thick slices of crusty, peasant-style bread
3 cloves garlic, peeled
2 tbsp red wine vinegar
6 tbsp olive oil
Sea salt
Freshly grated black pepper
Instructions
To make the skordalia, soak the bread in water for 5 minutes. Using your hands squeeze as much water out of the bread as possible.
Using a mortar and pestle or a food processor, process or pound the bread, garlic and vinegar to a thick paste.
Slowly, in a thin stream, pour in the olive oil while mixing in with a wooden spoon or whisk until it has all been incorporated and the sauce becomes thick and emulsified. Set aside until ready to eat.
Serve in thick globs alongside roast lamb or fish.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk
