Skordalia II

Name: Skordalia II - Caterina A.
Ingredients: 500 g potatoes; 5; 6 tablespoons olive oil; 20 pieces walnut kernels; 10 cloves of garlic; salt; pepper

Diverse - Skordalia II by Caterina A. - Recipia

To prepare a potato puree with nuts and garlic, start by choosing quality potatoes, preferably a good variety for boiling, such as red or white potatoes. Carefully peel them and cut them into uniform cubes so they cook evenly. Place them in a large pot with cold water and add a teaspoon of salt. Wait for it to start boiling, then reduce the heat so it simmers gently for about 30 minutes. Check them with a fork; they should be soft but not too soft to avoid a watery puree. When ready, drain the potatoes in a colander and let them cool slightly. It is important to mash them as quickly as possible, as the heat helps achieve a fine texture. Use a potato masher or a fork and mash them very well, ensuring no large pieces remain in the mixture. Once you have a uniform puree, add 5-6 tablespoons of extra virgin olive oil, which will not only give a rich flavor but also make the puree creamier. Next, add the ground nuts, preferably Grenoble nuts, which add a crunchy texture and a slightly sweet flavor. The crushed garlic is the next addition; make sure it is fresh, as the flavors are much more intense. Mix all the ingredients well until you obtain a creamy and homogeneous paste. Finally, season with salt and pepper to taste. It is important to taste the mixture, as the flavors can change depending on the ingredients used. This potato puree with nuts and garlic can be served as a side dish alongside steaks or grilled vegetables, being an excellent choice that will pleasantly surprise with its combination of textures and flavors. Enjoy your meal!

Ingredients

500 g potatoes
5
6 tablespoons olive oil
20 pieces walnut kernels
10 cloves of garlic
salt
pepper

Skordalia II

Ingredients

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