Paula Wolfert

Skordalia Sauce

Preparation info
  • Makes about

    2 cups

    • Difficulty

      Medium

Appears in
top 1000The Slow Mediterranean Kitchen: Recipes for the Passionate Cook
The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Ingredients

  • ½ pound day-old bread, crust removed
  • 4 medium garlic cloves
  • 1 teaspoon

Method

  1. Tear the bread into small pieces to make about 6 cups. Soak the bread in water long enough for it to become wet all over. Press out the excess water. You should have about 2 cups.