{"id":4265,"date":"2026-08-04T09:59:23","date_gmt":"2026-08-04T09:59:23","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/skordalia-greca-di-patate\/"},"modified":"2026-08-04T09:59:23","modified_gmt":"2026-08-04T09:59:23","slug":"skordalia-greca-di-patate","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-greci\/skordalia-greca-di-patate\/","title":{"rendered":"Skordalia greca di patate"},"content":{"rendered":"\n<style>\n#recipe-it-gr-skordalia-greca-di-patate{--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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*::after{transition-duration:.01ms!important;animation-duration:.01ms!important}}\n@media(forced-colors:active){#recipe-it-gr-skordalia-greca-di-patate .tsh-card,#recipe-it-gr-skordalia-greca-di-patate .tsh-masthead,#recipe-it-gr-skordalia-greca-di-patate .tsh-close,#recipe-it-gr-skordalia-greca-di-patate .tsh-quick-nav{border:1px solid CanvasText;box-shadow:none}}\n@media print{#recipe-it-gr-skordalia-greca-di-patate{width:100%;margin:0;color:#000;font-size:10pt}#recipe-it-gr-skordalia-greca-di-patate .tsh-quick-nav,#recipe-it-gr-skordalia-greca-di-patate .tsh-hero{display:none!important}#recipe-it-gr-skordalia-greca-di-patate .tsh-card,#recipe-it-gr-skordalia-greca-di-patate .tsh-masthead,#recipe-it-gr-skordalia-greca-di-patate .tsh-close{box-shadow:none;border-radius:0;break-inside:auto}#recipe-it-gr-skordalia-greca-di-patate .tsh-step,#recipe-it-gr-skordalia-greca-di-patate .tsh-ingredient-card,#recipe-it-gr-skordalia-greca-di-patate .tsh-practical-card,#recipe-it-gr-skordalia-greca-di-patate .tsh-faq{break-inside:avoid}#recipe-it-gr-skordalia-greca-di-patate details.tsh-faq:not([open])>.tsh-faq-answer{display:block!important}}\n<\/style>\n<section id=\"recipe-it-gr-skordalia-greca-di-patate\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-gr-skordalia-greca-di-patate\" aria-describedby=\"recipe-summary-it-gr-skordalia-greca-di-patate\">\n<header class=\"tsh-masthead\"><div class=\"tsh-title-wrap\"><p class=\"tsh-main-kicker\">Patate farinose, aglio pestato e olio incorporato senza frullatore<\/p><h2 class=\"tsh-title\" id=\"recipe-title-it-gr-skordalia-greca-di-patate\"><span class=\"tsh-title-main\"><b>Skordalia<\/b> di patate e aglio crudo,<\/span><span class=\"tsh-title-accent\">emulsionata lentamente con olio, aceto e limone<\/span><\/h2><p class=\"tsh-lead\" id=\"recipe-summary-it-gr-skordalia-greca-di-patate\">Le patate farinose vengono passate da calde e lavorate con aglio crudo, aceto, limone e olio extravergine. L\u2019emulsione lenta mantiene la skordalia densa e cremosa, evitando una consistenza elastica o collosa.<\/p><ul class=\"tsh-tags\" aria-label=\"Classificazione della ricetta\"><li>Crema e dip<\/li><li>Cucina greca<\/li><li>Lessatura ed emulsione<\/li><li>Media<\/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=\"Ampia ciotola bianca di skordalia liscia con olio d\u2019oliva, grande cucchiaio e lino verde piegato\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>La crema mantiene il segno del cucchiaio e resta opaca, segno che le patate non sono state frullate troppo.<\/figcaption><\/figure><dl class=\"tsh-facts tsh-facts--6\" aria-label=\"Quantit\u00e0, tempi e stima nutrizionale\"><div class=\"tsh-fact\"><dt>Quantit\u00e0<\/dt><dd>8 porzioni<\/dd><\/div><div class=\"tsh-fact\"><dt>Preparazione<\/dt><dd>20 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Cottura<\/dt><dd>25 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Tempo passivo<\/dt><dd>30 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Totale<\/dt><dd>1 h 15 min<\/dd><\/div><div class=\"tsh-fact\"><dt>Per porzione<\/dt><dd>\u2248 225 kcal<\/dd><\/div><\/dl><\/header><nav class=\"tsh-quick-nav\" aria-label=\"Navigazione rapida della ricetta\"><a href=\"#panoramica-it-gr-skordalia-greca-di-patate\">Panoramica<\/a><a href=\"#ingredienti-it-gr-skordalia-greca-di-patate\">Ingredienti<\/a><a href=\"#procedimento-it-gr-skordalia-greca-di-patate\">Procedimento<\/a><a href=\"#controlli-it-gr-skordalia-greca-di-patate\">Punti di controllo<\/a><a href=\"#indicazioni-pratiche-it-gr-skordalia-greca-di-patate\">Indicazioni pratiche<\/a><a href=\"#domande-it-gr-skordalia-greca-di-patate\">Domande frequenti<\/a><a href=\"#nutrizione-it-gr-skordalia-greca-di-patate\">Nutrizione<\/a><\/nav><section class=\"tsh-card tsh-anchor\" id=\"panoramica-it-gr-skordalia-greca-di-patate\" aria-labelledby=\"panoramica-it-gr-skordalia-greca-di-patate-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-gold\"><p class=\"tsh-kicker\">01 \u00b7 Contesto, consistenza e tecnica<\/p><h3 id=\"panoramica-it-gr-skordalia-greca-di-patate-title\">Logica e punti decisivi della ricetta<\/h3><p class=\"tsh-head-copy\">Ingredienti, trasformazioni e segnali pratici che determinano il risultato.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-copy-grid\"><div class=\"tsh-prose\"><p>La skordalia di patate \u00e8 una crema greca all\u2019aglio in cui la consistenza nasce dall\u2019amido del tubero e dall\u2019emulsione con olio. Non \u00e8 un pur\u00e8 morbido n\u00e9 una salsa liquida: deve trattenere il segno del cucchiaio, ma restare facile da spalmare. Le patate farinose offrono un tessuto asciutto e capace di assorbire grasso e acidit\u00e0. Aglio crudo, aceto di vino e limone producono un gusto deciso che si armonizza durante il riposo.<\/p><p>Le patate vengono sciacquate prima della cottura per eliminare l\u2019amido libero sulla superficie, poi lessate fino a completa tenerezza. Una patata ancora resistente lascia granelli nella crema e spinge a lavorarla troppo. Dopo la scolatura, tre minuti nella pentola calda fanno evaporare l\u2019acqua esterna; questo passaggio evita di diluire l\u2019emulsione. Parte dell\u2019acqua di cottura viene conservata perch\u00e9 \u00e8 calda e contiene abbastanza amido da regolare la consistenza senza separarla.<\/p><\/div><div class=\"tsh-prose\"><p>La lavorazione meccanica deve essere minima. Il robot da cucina e il frullatore rompono molte cellule e liberano amido in eccesso, creando una massa elastica. Lo schiacciapatate, invece, mantiene la struttura soffice. L\u2019aglio viene pestato con il sale, poi mescolato con aceto e limone; questa pasta si distribuisce in modo uniforme. L\u2019olio entra a filo, alternato a piccole quantit\u00e0 d\u2019acqua, finch\u00e9 la crema diventa liscia e stabile.<\/p><p>Trenta minuti di riposo rendono l\u2019aglio meno tagliente e permettono a olio e acidi di integrarsi. La skordalia si serve in una ciotola bassa con un solco e un filo d\u2019olio, accanto a pesce, barbabietole o pane. In frigorifero si conserva tre giorni, ma il gusto dell\u2019aglio crudo aumenta nel tempo. Prima del servizio va riportata verso la temperatura ambiente e, se molto compatta, si pu\u00f2 rilassare con uno o due cucchiai di acqua tiepida.<\/p><\/div><\/div><div class=\"tsh-key-grid\" aria-label=\"Punti chiave per la riuscita\"><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">01<\/span><h4>Patate ben asciutte<\/h4><\/div><p>L\u2019umidit\u00e0 superficiale eccessiva rende la crema instabile e troppo morbida.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">02<\/span><h4>Niente frullatore<\/h4><\/div><p>La lavorazione intensa libera amido e produce una consistenza collosa.<\/p><\/section><section class=\"tsh-key\"><div class=\"tsh-key-top\"><span class=\"tsh-key-no\" aria-hidden=\"true\">03<\/span><h4>Olio a filo<\/h4><\/div><p>L\u2019aggiunta graduale costruisce un\u2019emulsione spessa e uniforme.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"ingredienti-it-gr-skordalia-greca-di-patate\" aria-labelledby=\"ingredienti-it-gr-skordalia-greca-di-patate-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">02 \u00b7 Componenti pesati con precisione<\/p><h3 id=\"ingredienti-it-gr-skordalia-greca-di-patate-title\">Ingredienti per 8 porzioni<\/h3><p class=\"tsh-head-copy\">Quantit\u00e0, preparazione preliminare e note che influenzano consistenza o sicurezza.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-ingredient-grid\"><section class=\"tsh-ingredient-card\" aria-labelledby=\"gruppo-ingredienti-1-it-gr-skordalia-greca-di-patate\"><h4 id=\"gruppo-ingredienti-1-it-gr-skordalia-greca-di-patate\">Per la skordalia<\/h4><ul><li><span class=\"tsh-amount\">800 g<\/span><span>di patate farinose, sbucciate e tagliate in pezzi da 4 cm<\/span><\/li><li><span class=\"tsh-amount\">24 g<\/span><span>di aglio, circa 8 spicchi medi<\/span><\/li><li><span class=\"tsh-amount\">120 ml<\/span><span>di olio extravergine d\u2019oliva<\/span><\/li><li><span class=\"tsh-amount\">45 ml<\/span><span>di aceto di vino rosso<\/span><\/li><li><span class=\"tsh-amount\">40 ml<\/span><span>di succo di limone fresco<\/span><\/li><li><span class=\"tsh-amount\">8 g<\/span><span>di sale fino<\/span><\/li><li><span class=\"tsh-amount\">60\u2013100 ml<\/span><span>di acqua calda di cottura delle patate<small>Aggiungerla soltanto quanto basta per la consistenza.<\/small><\/span><\/li><\/ul><\/section><\/div><div class=\"tsh-note-grid\"><aside class=\"tsh-note\" role=\"note\"><strong>Allergeni.<\/strong> Gli ingredienti indicati non contengono i principali allergeni. Controllare l\u2019etichetta dell\u2019aceto se i solfiti rappresentano un problema.<\/aside><aside class=\"tsh-note\" role=\"note\"><strong>Attrezzatura.<\/strong> Pentola capiente, schiacciapatate o pestello manuale, mortaio, ciotola larga e frusta o cucchiaio robusto.<\/aside><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"procedimento-it-gr-skordalia-greca-di-patate\" aria-labelledby=\"procedimento-it-gr-skordalia-greca-di-patate-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-blue\"><p class=\"tsh-kicker\">03 \u00b7 7 azioni in ordine<\/p><h3 id=\"procedimento-it-gr-skordalia-greca-di-patate-title\">Procedimento<\/h3><p class=\"tsh-head-copy\">Ogni tempo, temperatura e segnale di cottura compare accanto all\u2019azione corrispondente.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-stages\"><section class=\"tsh-stage-card\" aria-labelledby=\"fase-1-it-gr-skordalia-greca-di-patate\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">1<\/span><h4 id=\"fase-1-it-gr-skordalia-greca-di-patate\">Cuocere e asciugare le patate<\/h4><span class=\"tsh-stage-time\">30 minuti<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-01-it-gr-skordalia-greca-di-patate\"><span class=\"tsh-step-no\" aria-hidden=\"true\">01<\/span><div><h4>Sciacquare l\u2019amido superficiale<\/h4><p>Passare i pezzi di patata sotto acqua fredda finch\u00e9 l\u2019acqua diventa quasi limpida, quindi trasferirli in pentola e coprirli con nuova acqua fredda.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-02-it-gr-skordalia-greca-di-patate\"><span class=\"tsh-step-no\" aria-hidden=\"true\">02<\/span><div><h4>Lessare fino a completa tenerezza<\/h4><p>Portare a leggero bollore, salare moderatamente l\u2019acqua e cuocere 18\u201322 minuti.<\/p><span class=\"tsh-cue\">La lama di un coltello attraversa il centro senza incontrare resistenza.<\/span><\/div><\/li><li class=\"tsh-step\" id=\"step-03-it-gr-skordalia-greca-di-patate\"><span class=\"tsh-step-no\" aria-hidden=\"true\">03<\/span><div><h4>Scolare e far evaporare l\u2019umidit\u00e0<\/h4><p>Conservare 150 ml dell\u2019acqua di cottura. Scolare, rimettere le patate nella pentola calda e lasciarle scoperte per 3 minuti, cos\u00ec la superficie si asciuga.<\/p><\/div><\/li><\/ol><\/section><section class=\"tsh-stage-card\" aria-labelledby=\"fase-2-it-gr-skordalia-greca-di-patate\"><div class=\"tsh-stage-head\"><span class=\"tsh-stage-badge\" aria-hidden=\"true\">2<\/span><h4 id=\"fase-2-it-gr-skordalia-greca-di-patate\">Costruire l\u2019emulsione all\u2019aglio<\/h4><span class=\"tsh-stage-time\">45 minuti<\/span><\/div><ol class=\"tsh-step-grid\"><li class=\"tsh-step\" id=\"step-04-it-gr-skordalia-greca-di-patate\"><span class=\"tsh-step-no\" aria-hidden=\"true\">04<\/span><div><h4>Pestare aglio, sale e acidi<\/h4><p>Lavorare l\u2019aglio con il sale misurato fino a ottenere una pasta liscia. Incorporare aceto e succo di limone.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-05-it-gr-skordalia-greca-di-patate\"><span class=\"tsh-step-no\" aria-hidden=\"true\">05<\/span><div><h4>Passare le patate ancora calde<\/h4><p>Schiacciare le patate con uno schiacciapatate in una ciotola ampia, oppure lavorarle accuratamente a mano. Non usare robot da cucina n\u00e9 frullatore a immersione.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-06-it-gr-skordalia-greca-di-patate\"><span class=\"tsh-step-no\" aria-hidden=\"true\">06<\/span><div><h4>Aggiungere olio e acqua poco per volta<\/h4><p>Incorporare la pasta d\u2019aglio. Versare l\u2019olio a filo, alternandolo con cucchiaiate di acqua di cottura calda, finch\u00e9 la crema \u00e8 spessa, uniforme e conserva il segno del cucchiaio.<\/p><\/div><\/li><li class=\"tsh-step\" id=\"step-07-it-gr-skordalia-greca-di-patate\"><span class=\"tsh-step-no\" aria-hidden=\"true\">07<\/span><div><h4>Far riposare e regolare il gusto<\/h4><p>Lasciare 30 minuti a temperatura ambiente fresca, poi assaggiare e, se necessario, aggiungere poche gocce di aceto o limone.<\/p><span class=\"tsh-cue\">La skordalia \u00e8 compatta e cremosa, mai elastica o lucida come una colla.<\/span><\/div><\/li><\/ol><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"controlli-it-gr-skordalia-greca-di-patate\" aria-labelledby=\"controlli-it-gr-skordalia-greca-di-patate-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-rose\"><p class=\"tsh-kicker\">04 \u00b7 Riferimenti misurabili e visivi<\/p><h3 id=\"controlli-it-gr-skordalia-greca-di-patate-title\">Punti di controllo e soluzioni<\/h3><p class=\"tsh-head-copy\">Temperatura, aspetto e consistenza sono spesso pi\u00f9 affidabili del solo cronometro.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-control-grid\"><section class=\"tsh-control\"><p class=\"tsh-control-label\">Tenerezza patate<\/p><strong>Il coltello passa libero<\/strong><p>Un centro duro lascia granelli nella crema.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Riposo<\/p><strong>30 minuti<\/strong><p>Aglio, acidi e olio si armonizzano prima del servizio.<\/p><\/section><section class=\"tsh-control\"><p class=\"tsh-control-label\">Consistenza finale<\/p><strong>Trattiene il segno del cucchiaio<\/strong><p>L\u2019acqua calda entra solo un cucchiaio alla volta.<\/p><\/section><\/div><div class=\"tsh-table-wrap\"><table class=\"tsh-table\"><caption>Problemi comuni e correzioni utili<\/caption><thead><tr><th scope=\"col\">Problema<\/th><th scope=\"col\">Causa probabile<\/th><th scope=\"col\">Correzione<\/th><\/tr><\/thead><tbody><tr><td data-label=\"Problema\">Crema elastica<\/td><td data-label=\"Causa probabile\">Le patate sono state frullate o lavorate troppo.<\/td><td data-label=\"Correzione\">Usare schiacciapatate e mescolare con movimenti brevi.<\/td><\/tr><tr><td data-label=\"Problema\">Skordalia troppo liquida<\/td><td data-label=\"Causa probabile\">\u00c8 entrata troppa acqua o le patate non sono state asciugate.<\/td><td data-label=\"Correzione\">Lasciare assestare e incorporare altra patata passata, se disponibile.<\/td><\/tr><tr><td data-label=\"Problema\">Aglio a pezzi<\/td><td data-label=\"Causa probabile\">Non \u00e8 stato pestato con il sale.<\/td><td data-label=\"Correzione\">Ridurre l\u2019aglio in pasta prima di unirlo alle patate.<\/td><\/tr><\/tbody><\/table><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"indicazioni-pratiche-it-gr-skordalia-greca-di-patate\" aria-labelledby=\"indicazioni-pratiche-it-gr-skordalia-greca-di-patate-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-violet\"><p class=\"tsh-kicker\">05 \u00b7 Dopo la preparazione principale<\/p><h3 id=\"indicazioni-pratiche-it-gr-skordalia-greca-di-patate-title\">Servizio, conservazione e regolazioni<\/h3><p class=\"tsh-head-copy\">Le indicazioni rispondono alla consistenza e al metodo specifici di questo piatto.<\/p><\/div><div class=\"tsh-card-body\"><div class=\"tsh-practical-grid\"><section class=\"tsh-practical-card\"><h4>Servizio<\/h4><p>Stendere in una ciotola bassa, creare un solco e aggiungere poco olio. Servire con pesce, barbabietole o pane.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Conservazione<\/h4><p>Coprire e tenere in frigorifero fino a 3 giorni. Il gusto dell\u2019aglio crudo diventa pi\u00f9 intenso.<\/p><\/section><section class=\"tsh-practical-card\"><h4>Ripristino della consistenza<\/h4><p>Togliere dal frigorifero 30 minuti prima e incorporare 1\u20132 cucchiai di acqua tiepida se la crema \u00e8 troppo soda.<\/p><\/section><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"domande-it-gr-skordalia-greca-di-patate\" aria-labelledby=\"domande-it-gr-skordalia-greca-di-patate-title\"><div class=\"tsh-card-head tsh-tone-gold\"><p class=\"tsh-kicker\">06 \u00b7 Dubbi pratici<\/p><h3 id=\"domande-it-gr-skordalia-greca-di-patate-title\">Domande frequenti su Skordalia<\/h3><\/div><div class=\"tsh-card-body\"><div class=\"tsh-faq-grid\"><details class=\"tsh-faq\" name=\"faq-it-gr-skordalia-greca-di-patate\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">01<\/span><h4>Si pu\u00f2 usare un pur\u00e8 gi\u00e0 pronto?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>No. La quantit\u00e0 di latte, burro e addensanti non \u00e8 controllabile e cambia completamente l\u2019emulsione.<\/p><\/div><\/details><details class=\"tsh-faq\" name=\"faq-it-gr-skordalia-greca-di-patate\"><summary class=\"tsh-faq-top\"><span class=\"tsh-faq-no\" aria-hidden=\"true\">02<\/span><h4>L\u2019aglio si pu\u00f2 cuocere?<\/h4><\/summary><div class=\"tsh-faq-answer\"><p>L\u2019aglio cotto d\u00e0 una crema pi\u00f9 dolce, ma non corrisponde alla versione bloccata, che usa aglio crudo pestato.<\/p><\/div><\/details><\/div><\/div><\/section><section class=\"tsh-card tsh-anchor\" id=\"nutrizione-it-gr-skordalia-greca-di-patate\" aria-labelledby=\"nutrizione-it-gr-skordalia-greca-di-patate-title\"><div class=\"tsh-card-head tsh-card-head--split tsh-tone-sage\"><p class=\"tsh-kicker\">07 \u00b7 Valori indicativi per porzione<\/p><h3 id=\"nutrizione-it-gr-skordalia-greca-di-patate-title\">Stima nutrizionale<\/h3><p class=\"tsh-head-copy\">Calcolata su tutti gli ingredienti consumati e divisa secondo la resa indicata.<\/p><\/div><div class=\"tsh-card-body\"><dl class=\"tsh-nutrition\"><div><dt>Calorie<\/dt><dd>\u2248 225 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 18 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 17 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 2 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 300 mg<\/dd><\/div><\/dl><p class=\"tsh-nutrition-note\"><strong>Porzione:<\/strong> circa 75 g. Stima basata su valori standard; marche, scarti, assorbimento e porzionatura possono modificare il risultato.<\/p><\/div><\/section><footer class=\"tsh-close\"><p class=\"tsh-close-kicker\">Risultato finale<\/p><p class=\"tsh-close-quote\">Crema densa, aglio netto e olio integrato senza tracce di collosit\u00e0.<\/p><p class=\"tsh-close-copy\">La skordalia richiede patate farinose ben cotte, poca lavorazione e aggiunte graduali. Il riposo finale trasforma ingredienti molto semplici in una crema equilibrata.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-it-gr-skordalia-greca-di-patate\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Skordalia di patate e aglio crudo, emulsionata lentamente con olio, aceto e limone\",\n  \"description\": \"Le patate farinose vengono passate da calde e lavorate con aglio crudo, aceto, limone e olio extravergine. 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