Skordalia (Garlic sauce for artichokes)

  1. Tear the bread into small pieces.
  2. Put bread, the garlic, olive oil and 1/4 cup water into a mixing bowl.
  3. Toss to combine and let stand 20 minutes to soften.
  4. Put the mixture into a food processor, blender or electric mixer and process until smooth.
  5. Add more water, in small amounts and slowly, until a saucelike consistency is achieved.
  6. Season to taste with salt.

italian bread, garlic, olive oil, water, lemon juice, salt

Taken from cooking.nytimes.com/recipes/11839 (may not work)

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