ROASTED PEPPER SKORDALIA
Steps:
- Broil 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover and let steam 20 minutes. Remove the skin, stems and seeds. Puree the peppers in a blender with 1/4 cup each blanched almonds and lemon juice and 6 tablespoons olive oil; season with salt and pepper. Meanwhile, cook 2 russet potatoes (peeled and cut into chunks) and 6 smashed garlic cloves in salted simmering water until tender, about 12 minutes. Drain and return to the pot. Cook over medium heat, stirring, until dry, 2 minutes; remove from the heat and mash. Fold in the pepper puree. Drizzle with olive oil and lemon juice and top with chives.
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Mason Wickert
[email protected]Overall, I thought the roasted pepper skordalia was a good recipe. It was easy to make and the flavors were nice. I would definitely make it again.
Saydour Raman
[email protected]The roasted pepper skordalia turned out a bit bland. I think I'll add some more garlic and lemon juice next time.
Rock
[email protected]I'm not a big fan of roasted peppers, but I'm willing to give this recipe a try.
Juliet Agyapong
[email protected]This recipe seems a bit too complicated for me. I'm not sure I have the skills to pull it off.
Maye Enow
[email protected]I love the combination of roasted peppers and garlic. This recipe looks delicious.
Alvin Christopher
[email protected]Can't wait to try this recipe!
Kamal Singh
[email protected]Yum!
Manik Biswas
[email protected]Roasted pepper skordalia is a great way to use up leftover roasted peppers. It's also a delicious and versatile dish that can be served as an appetizer, a side dish, or even a main course.
DoItFor YourSelf
[email protected]This was my first time making skordalia and it turned out amazing! The roasted peppers added a smoky and sweet flavor that I loved. I'll definitely be making this again.
asadyare hoosh
[email protected]Roasted pepper skordalia was an absolute delight! The flavors were so vibrant and robust, with the sweetness of the roasted peppers perfectly complementing the tanginess of the garlic sauce. I served it with grilled fish and it was an instant hit.