Recipe: Almodrote

Recipe Source: Gitlitz, David M. and Linda Kay Davidson.  A Drizzle of Honey.  St. Martin's Griffin, New York, 1999 pp. 58 - 60

This recipe is unusual for this book in that the recipe itself is not re-created from Inquisition records.  It is synthesized from a number of period sources, to include Nola and Sent Sovi.  This makes it a little easier to read, although the fact that it comes from a secondary source makes me a little nervous about calling it an historical recipe.  Whatever.  It tastes good.  According to the authors, it can be used on a cold salad (as what is essentially a salad dressing), a hot salad (ditto,) or as a hot vegetable (specifically with onions.)   

I made this with the intention of topping a salad with it while I was camping over Memorial Day weekend.  Unfortunately, we never made the salad.  I did taste the sauce before packing it up, though, and I was pleasantly surprised by it.  It was good.  I'd thought with all the egg yolks and cheese that it might be too rich for me, but that didn't turn out to be the case at all.  I did use peccorino for the cheese and extra garlic, but those were the only changes that I really made.  According to the authors, this will keep for a week in the fridge; if you need to thin it out, use cold water. 

Almodrote (makes 2 cups of sauce; approx. $3.31/cup)

4 ounces peccorino cheese, grated

1/4 cup breadcrumbs

6 cloves garlic, crushed

6 hard-boiled egg yolks

2 tablespoons olive oil

1 cup warm water

Kosher salt and black pepper to taste

Equipment:

• Food processor

1. Mix the cheese and breadcrumbs in the food processor.
2. Add the garlic, making sure that the garlic is thoroughly combined.
3. Add the egg yolks and combine thoroughly.
4. Add the olive oil in a drizzle, with the machine still running.
5. With the machine still running, slowly add the water to the mixture.  Blend to a creamy consistency.
6. Season and serve.

Comments

[Sophie]

MMMMM...I never tried this combinations brfore but I like the sound of it all together!! Sounds promising & lovely! I will try it soon!

[Angie's Recipes]

I bet this is also very good as a bread spread!
My computer must have got hit by virus...it's slooooooooooooooooooooooooooooow like...hell.
:-((

[Fearless Kitchen]

Angie - I didn't think of that! I'd bet that would taste great. Hope your computer is better!

Sophie - It all sounded a little odd to me at first, but they did work really well together.