"A delicious version of this traditional garlic dip, made with bread and walnuts."
Skordalia with Bread and Walnuts
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Recipe Card
ingredients
- 400 gram stale, dense sourdough bread (without crust)
- water to soak the bread
- 150 gram walnuts
- 12 garlic cloves
- 150 milliliter red wine vinegar
- 150 milliliter extra virgin olive oil
- 1/2 tablespoon salt
- breadcrumbs
Method
How to make the Skordalia
Step 1
Soak the bread in water and then squeeze out all of the water. Place the bread in a bowl
Step 2
In a food processor, grind the walnuts, so that they are neither too coarse nor too fine and add them to the bowl
Step 3
Blitz the garlic with the vinegar in the food processor and add them to the bowl too
Step 4
Add the EVOO and the salt. Mix well ensuring there are no lumps of bread in the mixture. You can thicken the mixture with some breadcrumbs if needed
Serving the Skordalia
Step 1
Serve the skordalia as a spread for bread and crackers; or as an accompaniment to your cooked meats and vegetables. We have chosen to serve it with floured and fried zucchini slices.
Step 2
Enjoy!
Key Points
Step 1
Skordalia can be kept in the fridge for 7 – 10 days
Step 2
Recipe can be halved easily