1 medium potato, peeled
2 cups cubed day-old whole wheat bread, soaked in water until soft
3 to 5 garlic cloves, quartered
⅓ cup extra virgin olive oil
¼ cup capers, preferably salt-packed, rinsed and drained
3 to 4 tablespoons freshly squeezed lemon juice
⅓ cup blanched whole almonds, soaked overnight in water, drained
⅓ cup shelled walnuts
Freshly ground white pepper Sea salt (optional)
- In a pot over high heat, cover the potato with water. Boil for 15 minutes, or until soft. Mash and set aside.
- Squeeze the soaked bread to extract the excess water and place it in a food processor. Add the garlic and process into a smooth paste. With the motor running, add the oil, a little at a time. Add 3 tablespoons of the capers and 3 tablespoons of the lemon juice. Add the almonds and walnuts, pulse a few times, until they are coarsely ground. Scrape the mixture into a medium bowl and fold in the potato. (Do not be tempted to use the food processor for this; the potato would become gluey.) Season with white pepper. Taste and add salt, if needed (the capers are usually salty enough) and more pepper and/or lemon juice.
- Cover and refrigerate for at least 2 hours. Sprinkle the remaining 1 tablespoon capers over the skordalia before serving.
Recipe courtesy of Chef Aglaia Kremezi and The Oldways Table. Oldways photo.