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Hold igp with melon and avocado cream

ingredients

servings

1

Extra virgin olive oil

1 spoon

Iodized salt

1 pinch

Pepper

to taste

Lemon juice

2 spoons

Avocado

1 half

Lemon peel

3 spoons

Muskmelons

70 oz

Spring onions

1 unit

Ciauscolo

100 oz

starters from Italy - Lazio

Hold igp with melon and avocado cream

Hold igp with melon and avocado cream

with meat source of C vitamins high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Hold igp with melon and avocado cream

A tartar prepared by the typical marshmallow salami

Hold igp with melon and avocado cream step 1

step 1

Prepare the Tartare Begin to knock the private cushion with the knife until you get a very fine chop.

Hold igp with melon and avocado cream step 2

step 2

Prepare an emulsion with lemon oil, juice and grated peel, salt and pepper and combine it with the cobweb. Mix well.

Hold igp with melon and avocado cream step 3

step 3

With a pasta cup make a pie in the serving dish.

Hold igp with melon and avocado cream step 4

step 4

Prepare the avocado cream Remove the peel to the avocado, cut into pieces and pour into the blender's glass with the onion, oil, lemon juice and a pinch of pepper

Hold igp with melon and avocado cream step 5

step 5

Blend everything until you get a soft cream (if necessary, add a few spoonfuls of water and whip until you get the cream)

Hold igp with melon and avocado cream step 6

step 6

Fill the dish Cover the tartar with a piece of avocado cream and melon cut into small desserts (peeled and private seeds).

Hold igp with melon and avocado cream step 7

step 7

Serve with slices of avocado and the remaining avocado cream, all dusted with grated lemon peel.

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