28 July 2011 // flaviabi
Ingredients for 4 people:
2 avocados
150 gr. Cod fillets
1 tomato
1 cucumber
5-6 capers
1 bunch of arugula
1 clove of garlic
2 tablespoons corn flour
salt
chili
Extra virgin olive oil
Cut arugula and cook it in a pan for 5 minutes, with oil and a clove of garlic minced. Bread cod fillets with cornmeal and cook in the arugola, until golden brown. Add salt and let them cool. In a bowl, cut tomato and cucumber into small pieces, add capers and the pulp of the avocado, salt and chili. Cut cods’ fillets and add to the salad. Place the mixture inside the skin of the avocados and keep in refrigerator until time to serve.
Category Antipasti: pesce | Tags: AVOCADO,AVOCADOS,CETRIOLI,COD,CUCUMBER,merluzzo,POMODORI,tomatoes | No Comments
26 June 2011 // flaviabi
Ingredients for 15-20 croutons
1 very ripe avocado
20 slices of bread
Wild fennel or dill
Salt
Chilli
20 sammarzani tomatoes
100 gr. Tuna in oil
Capers
Cut tomatoes in half and cook in oven (with non-stick paper) at 140 degrees for about 2 hours. When cooked put on a bit of tuna, 2-3 capers, salt, pepper and oil. Peel the avocado worked well the pulp with a fork, adding salt, pepper and wild fennel, finely chopped. Spread the cream over the bread and top with the stuffed tomatoes.
Category Antipasti: vari | Tags: AVOCADO | No Comments
