Greek Garlic Sauce aka Skordalia with Bread and Beets -

Greek Garlic Sauce aka Skordalia with bread and beets - Skordalia me Pswmi kai Patzaria
BY: Greek Cooking Made Easy
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SERVES PREP. TIME
4-5 10 min.

COOK. TIME DIFFIC. LEVEL
30 min. Easy

Greek Skordalia also called Aliada, is a thick pure (sauce, dip, spread), traditionally made by combining crushed garlic with a bulky base, either of potatoes or soaked stale bread mixed with walnuts (or almonds). It is beaten with olive oil to make a smooth emulsion, to which vinegar is added.
This particular recipe is a new, trendier version to the one made with bread by adding boiled beets, hence its wonderful, vivid red color.
Skordalia is usually prepared to accompany fried Cod and is served on Greece's Independence Day on March 25.
What do you think, would you like to try making it?
Suitable for vegans and fasting.

INGREDIENTS:
125 gr / 4.4 oz / 4 slices white or brown, stale Bread, weighed without crust
cup / 60 gr / 2.1 oz Walnuts or Almonds
2 Garlic Cloves
2 boiled Beets, about 140 gr / 4.9 oz
1/3 cup / 80 ml Extra Virgin Olive Oil (EVOO)
35 ml / 2.5 tbsp. red wine Vinegar
Good quality coarse (kosher) Salt


BY: Greek Cooking Made Easy
SUBSCRIBE TO MY YOUTUBE CHANNEL: https://www.youtube.com/greekcookingmadeeasy


4-5 10 min.

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30 min.

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125 / 4,4 oz / 4 , ,
. / 60 / 2,1 oz
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2 , 140 / 4,9 oz
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35 ml / 2,5 ..