From the Danube's Shores: A Potent Romanian Garlic & Walnut Dip (Scordolea)
Details
A creamy, pungent dip where garlic reigns supreme, balanced by earthy walnuts and potatoes.
Ingredients
For Garnish: a few whole walnuts, fresh parsley
Instructions
Prepare the Potatoes
Wash the potatoes and boil them in their skins until tender. Once cooked, peel them while still warm and mash thoroughly with a fork or potato ricer until you have a smooth purée. Set aside to cool slightly.
Make the Garlic Base
If using, soak the slice of bread in a little water for a minute, then squeeze it out completely. In a mortar and pestle or a food processor, crush the garlic cloves with a generous pinch of salt to form a paste. Add the ground walnuts and the squeezed bread (if using) and pound or pulse until well combined.
Emulsify the Dip
Slowly begin to drizzle the olive oil into the walnut and garlic mixture while stirring vigorously with a wooden spoon or with the food processor running on low. Continue until the oil is incorporated and the mixture resembles a thick mayonnaise.
Combine and Finish
Add the lemon juice or vinegar and mix well. Fold the mashed potatoes into the garlic-walnut emulsion, mixing until everything is smooth and uniform. If the dip is too thick, stir in a tablespoon or two of cold water until it reaches a creamy, spreadable consistency.
Serve
Transfer the Scordolea to a serving bowl. Garnish with a few whole walnuts and a sprinkle of fresh parsley. It is traditionally served at room temperature as a dip with bread or as a flavourful side for grilled fish.
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