Ingredients: bread, stock, EVOO, pine nuts, garlic, cayenne, lemon juice.
First soak your day old bread in a little stock. While it was soaking I put the other stuff in the food processor. The recipe calls for walnuts, but Mark Bittman suggests you can use other nuts and pine was one of them.
Whizz your olive oil, bread, nuts, and garlic until the nuts are finely chopped. Then add in your stock or water, if you don’t have stock, slowly until it is a fine milky mixture. It should make two cups.
I had make chicken stock the day before and saved the chicken to tear up and make a chicken salad. One of the suggestions Mark Bittman makes for using Skordalia is as a mayo substitute for things like chicken salad.
I used about one cup of the Skordalia for the chicken salad. Bryan was really impressed, saying something about the best chicken salad he’s had. He put his chicken salad on top of the slice of bread and ate it as an open faced sandwich. Bryan suggests serving it as a light lunch option for a party. Maybe even on toasted baguettes.
I have one cup of Skordalia left. Any suggestions?