Classic Skordalia (Garlic Spread)
- 4 2- inch/5-cm-thick slices stale country bread preferably sourdough
- 5 – 6 garlic cloves to taste
- Sea salt to taste
- ¾ to 1 cup extra virgin Greek olive oil
- 4 – 6 tablespoons red wine vinegar
1. Run the bread under the flowing tap water to dampen, then squeeze dry and crumble. (You can remove the crusts, if desired, before dampening.)
2. Place the garlic in a large mortar and, using the pestle, pound with 2 pinches of salt to form a paste. Slowly add the bread, olive oil, and vinegar, alternating between each and seasoning to taste with salt as you continue to pound. The end result should take about 10 minutes and should be dense and spreadable.
Try sprinkling crushed or chopped nuts and seeds over the skordalia for a nice textural contrast.
Adapted from from my forthcoming book: Ikaria - Lessons in Food, Life & Longevity from the Island Where People Forget to Die (Rodale, Oct. 2014)