Skordalia with baked peppers topcook.tomathouse.com
Preparation:In a broiler, grill 2 large red bell peppers, turning, until charred, 15 minutes. Transfer to a bowl, cover, and let steam for 20 minutes. Remove skins, 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 to taste. Meanwhile, cook 2 peeled and sliced russet potatoes with 6 crushed garlic cloves in salted boiling water until tender, about 12 minutes. Drain and return the potatoes to the pan. Cook over medium heat, stirring, until completely dry, 2 minutes; remove from heat and mash. Stir in the pepper puree. Drizzle with olive oil and lemon juice and sprinkle with chives. Ingredients:
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