{"id":4347,"date":"2026-08-04T09:57:33","date_gmt":"2026-08-04T09:57:33","guid":{"rendered":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-griegos\/skordalia-griega\/"},"modified":"2026-08-04T09:57:33","modified_gmt":"2026-08-04T09:57:33","slug":"skordalia-griega","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/es\/mundo-de-la-gastronomia\/platos-nacionales-griegos\/skordalia-griega\/","title":{"rendered":"Skordalia griega"},"content":{"rendered":"\n<style>\n#recipe-es-gr-skordalia-griega{--page:#f8f5ef;--paper:#fff;--warm:#fffdf9;--ink:#18201e;--copy:#46514e;--muted:#68726f;--line:#e7dfd4;--strong:#d8cbb9;--gold:#a36b12;--gold-d:#6d4307;--night:#192622;--sage:#176745;--blue:#285c9d;--rose:#994435;--violet:#6c5094;--shadow:0 1px 2px rgba(38,32,24,.05),0 18px 46px rgba(38,32,24,.075);--font:\"Barlow\",\"Avenir Next\",\"Segoe 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print{#recipe-es-gr-skordalia-griega{width:100%;margin:0;color:#000;font-size:10pt}#recipe-es-gr-skordalia-griega .tsh-quick-nav,#recipe-es-gr-skordalia-griega .tsh-hero{display:none!important}#recipe-es-gr-skordalia-griega .tsh-card,#recipe-es-gr-skordalia-griega .tsh-masthead,#recipe-es-gr-skordalia-griega .tsh-close{box-shadow:none;border-radius:0;break-inside:auto}#recipe-es-gr-skordalia-griega .tsh-step,#recipe-es-gr-skordalia-griega .tsh-ingredient-card,#recipe-es-gr-skordalia-griega .tsh-practical-card,#recipe-es-gr-skordalia-griega .tsh-faq{break-inside:avoid}#recipe-es-gr-skordalia-griega details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-es-gr-skordalia-griega\" lang=\"es\" dir=\"ltr\" aria-labelledby=\"recipe-title-es-gr-skordalia-griega\" aria-describedby=\"recipe-summary-es-gr-skordalia-griega\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Patata harinosa, ajo crudo y emulsi\u00f3n sin batidora<\/p><h2 class=\"tsh-title\" id=\"recipe-title-es-gr-skordalia-griega\"><span class=\"tsh-title-main\"><b>Skordalia<\/b> de patata y ajo crudo,<\/span><span class=\"tsh-title-accent\">emulsionada a mano con aceite de oliva, vinagre y lim\u00f3n<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-es-gr-skordalia-griega\">Las patatas harinosas se pasan en caliente y se trabajan con ajo crudo, vinagre, lim\u00f3n y aceite de oliva. La mezcla lenta mantiene la skordalia espesa y cremosa, sin volverla el\u00e1stica ni pegajosa.<\/p><ul class=\"tsh-tags\" aria-label=\"Clasificaci\u00f3n de la receta\"><li>Untable y acompa\u00f1amiento<\/li><li>Cocina griega<\/li><li>Cocci\u00f3n y emulsi\u00f3n manual<\/li><li>Intermedia<\/li><\/ul><\/div><figure class=\"tsh-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Skordalia-\u2014-Greek-garlic-and-potato-puree-3.webp\" alt=\"Vista amplia de skordalia de patata lisa en un cuenco blanco con aceite de oliva, una cuchara grande y lino verde doblado\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La superficie conserva relieves definidos de cuchara, se\u00f1al de una emulsi\u00f3n espesa y no pegajosa.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Cantidad, tiempos y estimaci\u00f3n nutricional\"><div class=\"tsh-fact\"><dt>Cantidad<\/dt><dd>8 raciones<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparaci\u00f3n<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cocci\u00f3n<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tiempo pasivo<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Total<\/dt><dd>1 h 15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Por raci\u00f3n<\/dt><dd>\u2248 225 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navegaci\u00f3n r\u00e1pida por la receta\"><a href=\"#presentacion-es-gr-skordalia-griega\">Presentaci\u00f3n<\/a><a href=\"#ingredientes-es-gr-skordalia-griega\">Ingredientes<\/a><a href=\"#preparacion-es-gr-skordalia-griega\">Preparaci\u00f3n<\/a><a href=\"#control-es-gr-skordalia-griega\">Puntos de control<\/a><a href=\"#consejos-practicos-es-gr-skordalia-griega\">Consejos pr\u00e1cticos<\/a><a href=\"#preguntas-es-gr-skordalia-griega\">Preguntas frecuentes<\/a><a href=\"#nutricion-es-gr-skordalia-griega\">Nutrici\u00f3n<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"presentacion-es-gr-skordalia-griega\" aria-labelledby=\"presentacion-es-gr-skordalia-griega-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contexto, textura y t\u00e9cnica<\/p><h3 id=\"presentacion-es-gr-skordalia-griega-title\">C\u00f3mo funciona esta versi\u00f3n de la receta<\/h3><p class=\"tsh-head-copy\">Ingredientes, transformaciones y se\u00f1ales pr\u00e1cticas que determinan el resultado.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>La skordalia de patata es un pur\u00e9 griego de sabor intenso a ajo, enriquecido con aceite de oliva y una acidez clara de vinagre y lim\u00f3n. No se busca la textura ligera de un pur\u00e9 de guarnici\u00f3n, sino una crema densa que mantenga la forma en el plato y acompa\u00f1e pescado, remolacha, verduras o pan. Esta versi\u00f3n no contiene pan ni frutos secos; toda la estructura procede de la patata harinosa.<\/p><p>El tipo de patata y la eliminaci\u00f3n de humedad son decisivos. Los trozos se enjuagan para retirar almid\u00f3n suelto y se cuecen hasta que un cuchillo pase sin resistencia. Despu\u00e9s se reservan parte del agua y se dejan tres minutos en la cazuela caliente ya escurrida. Ese secado evita que el pur\u00e9 empiece aguado, aunque el agua de cocci\u00f3n se conserva para ajustar la emulsi\u00f3n cucharada a cucharada.<\/p><\/div><div class=\"tsh-prose\"><p>No se emplean cuchillas. Un robot o una batidora liberan demasiado almid\u00f3n y convierten la patata en una masa el\u00e1stica. El pasapur\u00e9s mantiene una estructura m\u00e1s seca. El ajo se maja con la sal antes de mezclarlo con vinagre y lim\u00f3n, lo que distribuye mejor su sabor. El aceite entra poco a poco, alternado con agua caliente, hasta que el pur\u00e9 queda liso y sostiene una huella profunda de cuchara.<\/p><p>Treinta minutos de reposo permiten que el ajo crudo, el \u00e1cido y el aceite se integren. La skordalia se sirve fresca, pero no helada. En la nevera se endurece y el ajo se vuelve m\u00e1s marcado; al volver a la mesa puede aflojarse con una o dos cucharadas de agua templada. Se conserva tapada hasta tres d\u00edas. En caso de sensibilidad a sulfitos, conviene revisar la etiqueta del vinagre.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Claves para un buen resultado\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Patata bien seca<\/h4><\/div><p>Tres minutos en la cazuela caliente evitan que el pur\u00e9 quede acuoso.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Nada de batidora<\/h4><\/div><p>El pasapur\u00e9s limita la liberaci\u00f3n de almid\u00f3n y mantiene una textura cremosa.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Aceite en hilo<\/h4><\/div><p>La incorporaci\u00f3n lenta permite controlar la emulsi\u00f3n y el espesor final.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredientes-es-gr-skordalia-griega\" aria-labelledby=\"ingredientes-es-gr-skordalia-griega-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componentes medidos con precisi\u00f3n<\/p><h3 id=\"ingredientes-es-gr-skordalia-griega-title\">Ingredientes para 8 raciones<\/h3><p class=\"tsh-head-copy\">Cantidades, preparaci\u00f3n previa y notas que afectan a la textura o a la seguridad.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"grupo-ingredientes-1-es-gr-skordalia-griega\"><h4 id=\"grupo-ingredientes-1-es-gr-skordalia-griega\">Para la skordalia<\/h4><ul><li><span class=\"tsh-amount\">800 g<\/span><span>de patatas harinosas, peladas y cortadas en trozos de 4 cm<\/span><\/li><li><span class=\"tsh-amount\">24 g<\/span><span>de ajo, unas 8 piezas medianas<\/span><\/li><li><span class=\"tsh-amount\">120 ml<\/span><span>de aceite de oliva virgen extra<\/span><\/li><li><span class=\"tsh-amount\">45 ml<\/span><span>de vinagre de vino tinto<\/span><\/li><li><span class=\"tsh-amount\">40 ml<\/span><span>de zumo de lim\u00f3n reci\u00e9n exprimido<\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>de sal fina<\/span><\/li><li><span class=\"tsh-amount\">60\u2013100 ml<\/span><span>de agua caliente de cocci\u00f3n de las patatas<small>A\u00f1adir solo la necesaria para ajustar la consistencia.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Al\u00e9rgenos.<\/strong> No contiene al\u00e9rgenos alimentarios principales en los ingredientes indicados. Revisar la etiqueta del vinagre si existe sensibilidad a los sulfitos.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Equipo.<\/strong> Cazuela grande, pasapur\u00e9s o machacador manual, mortero, bol ancho y varillas o cuchara firme.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preparacion-es-gr-skordalia-griega\" aria-labelledby=\"preparacion-es-gr-skordalia-griega-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 7 acciones en orden<\/p><h3 id=\"preparacion-es-gr-skordalia-griega-title\">M\u00e9todo de preparaci\u00f3n<\/h3><p class=\"tsh-head-copy\">Cada tiempo, temperatura y se\u00f1al de punto aparece junto a la acci\u00f3n correspondiente.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"etapa-1-es-gr-skordalia-griega\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"etapa-1-es-gr-skordalia-griega\">Cocer y secar las patatas<\/h4><span class=\"tsh-stage-time\">30 minutos<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-es-gr-skordalia-griega\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Aclarar el almid\u00f3n superficial<\/h4><p>Enjuagar los trozos de patata bajo agua fr\u00eda hasta que salga casi transparente. Pasarlos a una cazuela y cubrirlos con agua fr\u00eda limpia.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-es-gr-skordalia-griega\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Cocer hasta que est\u00e9n completamente tiernos<\/h4><p>Llevar a hervor suave, salar ligeramente el agua y cocer 18\u201322 minutos.<\/p><span class=\"tsh-cue\">La punta de un cuchillo atraviesa el centro sin resistencia.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-03-es-gr-skordalia-griega\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Escurrir y dejar evaporar<\/h4><p>Reservar 150 ml del agua de cocci\u00f3n. Escurrir las patatas, devolverlas a la cazuela caliente y dejarlas 3 minutos destapadas para eliminar humedad superficial.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"etapa-2-es-gr-skordalia-griega\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"etapa-2-es-gr-skordalia-griega\">Formar la emulsi\u00f3n de ajo<\/h4><span class=\"tsh-stage-time\">45 minutos<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-04-es-gr-skordalia-griega\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Preparar la pasta de ajo y \u00e1cido<\/h4><p>Majar el ajo con la sal medida hasta obtener una pasta lisa. Incorporar el vinagre y el zumo de lim\u00f3n.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-es-gr-skordalia-griega\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Pasar las patatas mientras est\u00e1n calientes<\/h4><p>Pasar las patatas calientes por un pasapur\u00e9s sobre un bol ancho, o machacarlas con cuidado a mano. No usar robot de cocina ni batidora de brazo.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-06-es-gr-skordalia-griega\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>A\u00f1adir aceite y agua de forma gradual<\/h4><p>Mezclar la pasta de ajo con la patata. Incorporar el aceite en hilo, altern\u00e1ndolo con cucharadas de agua caliente, hasta lograr un pur\u00e9 espeso, liso y capaz de mantener la marca de la cuchara.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-07-es-gr-skordalia-griega\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Reposar y rectificar<\/h4><p>Dejar 30 minutos a temperatura ambiente fresca. Probar y ajustar con unas gotas de vinagre o lim\u00f3n si hiciera falta.<\/p><span class=\"tsh-cue\">El pur\u00e9 est\u00e1 firme y cremoso, nunca el\u00e1stico ni brillante como una pasta pegajosa.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"control-es-gr-skordalia-griega\" aria-labelledby=\"control-es-gr-skordalia-griega-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Referencias medibles y visibles<\/p><h3 id=\"control-es-gr-skordalia-griega-title\">Puntos de control y soluciones<\/h3><p class=\"tsh-head-copy\">La temperatura, el aspecto y la textura suelen ser m\u00e1s fiables que el reloj por s\u00ed solo.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Ternura de la patata<\/p><strong>El cuchillo pasa libremente<\/strong><p>Una patata poco cocida deja granos duros.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Reposo<\/p><strong>30 minutos<\/strong><p>El ajo y el \u00e1cido se integran y la textura gana cuerpo.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Consistencia final<\/p><strong>Mantiene la marca de la cuchara<\/strong><p>El agua se a\u00f1ade solo de cucharada en cucharada.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemas habituales y correcciones \u00fatiles<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probable<\/th><th scope=\"col\">Correcci\u00f3n<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">Pur\u00e9 el\u00e1stico<\/td><td data-label=\"Causa probable\">La patata se tritur\u00f3 con cuchillas o se trabaj\u00f3 en exceso.<\/td><td data-label=\"Correcci\u00f3n\">Usar pasapur\u00e9s y mezclar \u00fanicamente hasta incorporar el aceite.<\/td><\/tr><tr><td data-label=\"Problema\">Skordalia l\u00edquida<\/td><td data-label=\"Causa probable\">Las patatas no se secaron o se a\u00f1adi\u00f3 demasiada agua.<\/td><td data-label=\"Correcci\u00f3n\">Dejar reposar y corregir con m\u00e1s patata pasada si fuera necesario.<\/td><\/tr><tr><td data-label=\"Problema\">Ajo irregular<\/td><td data-label=\"Causa probable\">Los dientes no se majaron con sal antes de mezclar.<\/td><td data-label=\"Correcci\u00f3n\">Preparar una pasta lisa para repartirlo por todo el pur\u00e9.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"consejos-practicos-es-gr-skordalia-griega\" aria-labelledby=\"consejos-practicos-es-gr-skordalia-griega-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Despu\u00e9s de la preparaci\u00f3n principal<\/p><h3 id=\"consejos-practicos-es-gr-skordalia-griega-title\">Servicio, conservaci\u00f3n y ajustes<\/h3><p class=\"tsh-head-copy\">Las recomendaciones responden a la textura y al m\u00e9todo concretos de este plato.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servicio<\/h4><p>Extender en un cuenco bajo, marcar un surco y a\u00f1adir un hilo peque\u00f1o de aceite. Acompa\u00f1ar pescado, remolacha o pan.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservaci\u00f3n<\/h4><p>Tapar y refrigerar hasta 3 d\u00edas. El sabor del ajo crudo se intensifica con el tiempo.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Recuperar la textura<\/h4><p>Sacar 30 minutos antes de servir e incorporar 1\u20132 cucharadas de agua templada si est\u00e1 demasiado firme.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"preguntas-es-gr-skordalia-griega\" aria-labelledby=\"preguntas-es-gr-skordalia-griega-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Dudas pr\u00e1cticas<\/p><h3 id=\"preguntas-es-gr-skordalia-griega-title\">Preguntas frecuentes sobre Skordalia<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-es-gr-skordalia-griega\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>\u00bfPor qu\u00e9 se aclaran las patatas?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>El enjuague elimina parte del almid\u00f3n suelto de la superficie y reduce el riesgo de una textura gomosa.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-es-gr-skordalia-griega\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>\u00bfPuede suavizarse el ajo?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>Cocerlo producir\u00eda una variaci\u00f3n m\u00e1s dulce. La versi\u00f3n bloqueada usa ajo crudo para mantener el car\u00e1cter propio de esta skordalia.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutricion-es-gr-skordalia-griega\" aria-labelledby=\"nutricion-es-gr-skordalia-griega-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Valores aproximados por raci\u00f3n<\/p><h3 id=\"nutricion-es-gr-skordalia-griega-title\">Estimaci\u00f3n nutricional<\/h3><p class=\"tsh-head-copy\">Calculada a partir de todos los ingredientes consumidos y dividida seg\u00fan el rendimiento indicado.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calor\u00edas<\/dt><dd>\u2248 225 kcal<\/dd><\/div><div><dt>Hidratos<\/dt><dd>\u2248 18 g<\/dd><\/div><div><dt>Prote\u00ednas<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Grasas<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Fibra<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 300 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Raci\u00f3n:<\/strong> unos 75 g. Estimaci\u00f3n basada en valores de referencia; las marcas, el recorte, la absorci\u00f3n y el reparto pueden cambiar el resultado.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Resultado final<\/p><p class=\"tsh-close-quote\">Un pur\u00e9 firme y cremoso, con ajo marcado y sin rastro de textura gomosa.<\/p><p class=\"tsh-close-copy\">Secar bien la patata, evitar las cuchillas y a\u00f1adir el aceite poco a poco son las tres decisiones que sostienen la receta.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-es-gr-skordalia-griega\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Skordalia de patata y ajo crudo, emulsionada a mano con aceite de oliva, vinagre y lim\u00f3n\",\n  \"description\": \"Las patatas harinosas se pasan en caliente y se trabajan con ajo crudo, vinagre, lim\u00f3n y aceite de oliva. 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