Instead of throwing away stale bread, the thrifty cooks of Ikaria put it to work in this surprisingly simple and flavorful recipe called skordalia. The result is a puree that can stand alone as a side dish or be used as a dip for fresh vegetables.
Photo by: Lina Calin
4 pieces of dry bread, cubed, soaked in water; or about 2 cups bread crumbs, soaked in water
1⁄2 cup extra-virgin olive oil
2 garlic cloves, minced
2 teaspoons tarragon vinegar*
Salt (optional)
Olives (optional)
Put all ingredients except salt and olives in a food processor or high-power blender and blend to consistency of hummus.
Add salt to taste before serving.
Top with olives, if desired.
*Tarragon is a bittersweet herb that has a licorice/anise-like flavor and aroma. If you can’t find tarragon-infused vinegar, you can substitute with white wine vinegar.
