Laura Turner and renowned chef Stefano Di Pieri create a delicious potato and garlic based sauce inspired by the Greek culture.
And Laura we always talk about Italian food with garlic but this time we’re going to Greece with with a Scalia which is a potato and garlic sauce to accompany lamb it’s a vegetarian spread you can put it on brus whatever you like but traditionally you serve it with r
Lamb pronounce it again Scalia yes yeah emphasis on the Y yeah yes the potatoes have to be cooked to the point where they are crumbly beautiful yeah because we’re going to put it through the M there but the trick is once you drain them which I’m going to do behind you
Watch it it’s hot MH hot like me um uh come on the secret is to make sure that the steam evaporates so I’m going to leave them there yep otherwise you get too much uh uh it gets too wet to see how it’s dripping and how it’s up yeah you
Want that Steam go okay now the next step is to you can do this in a blender which is probably a lot easier but traditionally the old M of yester year who invented this perfected this sauce they didn’t have blender so I’m putting there about six for their amount
Probably six or seven clothes yep and I’m going to mess them up very quickly and now I’m also going to introduce an element which is not traditionally Greek but I I like it because it gives a bit of uh extra U extra texture that’s the what
I’m looking for to this dish I’m going to put some walnuts in it yum make sure when you buy walnuts then are not ranid you know sometimes they sit on the shelves for too long no one likes the rancid Walnut no no s I love a walnut in
A dish though so this is going to get me good yeah I love walnuts they’re good in desserts there’s even a spaghetti with a little bit of garlic and Crush walnuts and butter salad with a walnut sandwich with a walnut love it have to have the olive oil yep of course so
Pound pound pound Pound as I said if you did it with the blender it would take a second but let’s respect tradition absolutely and do it this way besid you have to wait for that to evaporate Until It Gos cold do it properly see Laura we got a lovely paste beautiful Walnut and
Garlic put a lot a lot of Walnut and less garlic you can use it for a yabby dip oh oh yes fantastic yeah so let’s now push the these lovely potatoes you use mashing potatoes so they are perfect for this you don’t want those waxy oily
Ones it um become more sticky yep come on you give me a hand hold it still if you um if you do this in the blender you end up with a mess this has to be done either with a and over it yeah yeah becomes all gooey so a potato
Measure or or a or a mulen that’s what you want so I think that’s enough yep beautiful what we need yeah let’s not make too much of a mess so just potato mesh right now paste y look at that paste beautiful more goodness olive oil extra virgin don’t don’t don’t skimp no that
That’s that’s sauce for you know half a dozen people yeah it’s a dipping sauce and okay lemon juice beware of Pips this one seems to be pippy no no Pips no pips look at that yeah I love a bit of lemon juice on a meal yeah all the vitamins you got a lot
Of goodness in here the antioxidant of both the garlic and the oil and the Yumm of potatoes and you got yeah walnuts in there mhm simple and now just stir it in gently if you want this to be nicely integrated mhm look at that it comes together this this yummy paste
Yeah beautiful I don’t want to over work it otherwise it becomes possibly to goey M but the combination of potatoes and garlic and Lem Walnut oh and surprisingly it doesn’t even it doesn’t even taste too garlicky believe it or not but there’s quite a bit of garlic in
There of course and as we can see quite a bit of extra virgin olive oil look at that that’s for a lot of people yum so Laura just uh imagine that you have a lovely grill lamb cutlet by the way I put I like to put a little bit
Of Walnut on top just I like that crunch I know it’s not traditional and Greek friends will ridicule me but but you also put some chives whatever in there but just imagine you’ve got a lovely tomato salad tomato salad you have a a piece of bread
You know here it is H brus style and you have that that and and a lemon a nice glass of wine or whatever takes you fancy Sal