Yield: 1 servings
|1 \N||Thick; (1-inch) slice|
|\N \N||; country bread or|
|\N \N||; whole-wheat bread,|
|\N \N||; crusts removed,|
|\N \N||; soaked in water|
|1 medium||Onion; quartered|
|2 \N||Cloves garlic; (2 to 3)|
|⅓ teaspoon||Minced fresh chili pepper; up to 2/3, up to|
|1 pounds||Flat-leaf parsley; stems trimmed|
|1 \N||Egg yolk; (optional)|
|3 tablespoons||Lemon juice|
|⅓ cup||Olive oil|
|1 teaspoon||Balsamic vinegar; (1 to 2)|
|\N \N||Sea salt|
|1 small||Black olives; for garnish|
Squeeze the soaked bread to remove excess water. Discard any hard parts, and place half the bread in a food processor with the onion, garlic, chili pepper, and half the parsley. Process until everything is reduced to a paste. Add the remaining parsley and bread to the blender along with the egg yolk, half the lemon juice, and half the olive oil. Blend again, slowly adding more olive oil, 1 teaspoon vinegar, and some salt. Taste and adjust the seasoning by adding more salt, pepper, and lemon juice or vinegar. The spread should be very flavorful. Pour the spread into a bowl and garnish with olives. Makes 2 cups.
From The Foods of Greece by Aglaia Kremezi (Stewart, Tabori & Chang, Inc., copyright 1993 by Aglaia Kremezi).
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.