For variety, I decided to make the Greek version of this pan-Mediterranean sauce.
Skordalia (Greek Garlic Sauce) Salsa de Ajo a la Griega
1 ½ pounds potatoes, peeled Salt Freshly ground black pepper 8 cloves garlic 1 cup extra virgin olive oil ¼ cup Sherry vinegar
Triangles of pita, toasted with olive oil.
Pita breads Olive oil Salt or spices such as za´atar or ras el hanout
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