From Food From Many Greek Kitchens by Tessa Kiros
1 pound five ounces unpeeled potatoes
8 garlic cloves, peeled
Salt
Juice of 2 lemons
3/4 cup olive oil
Freshly ground black pepper
Boil potatoes in their skins in salted water until soft. While they are cooking, crush garlic cloves with a little salt to a puree using a mortar and pestle. When the potatoes are cool, peel off their skins. Pass through a ricer into a tall bowl. Add pureed garlic and pour in the lemon juice and olive oil. Beat briskly with a wooden spoon until smooth. Season well with salt and pepper. Stir in 3 tablespoons or so of hot water or hot broth. Serve when cool.
1 pound five ounces unpeeled potatoes
8 garlic cloves, peeled
Salt
Juice of 2 lemons
3/4 cup olive oil
Freshly ground black pepper
Boil potatoes in their skins in salted water until soft. While they are cooking, crush garlic cloves with a little salt to a puree using a mortar and pestle. When the potatoes are cool, peel off their skins. Pass through a ricer into a tall bowl. Add pureed garlic and pour in the lemon juice and olive oil. Beat briskly with a wooden spoon until smooth. Season well with salt and pepper. Stir in 3 tablespoons or so of hot water or hot broth. Serve when cool.
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