2 mature but firm avocados 100 g pack of Quartirolo cheese 2 red pepper strips 1/2 Tropea onion 2 figs extra virgin olive oil salt and pepper, to taste
Method:
Cut the avocados in half, remove the stone and hollow them out with the help of a spoon, leaving approximately half a centimetre of flesh. Cut the removed avocado flesh into small pieces, place in a bowl and add the diced red pepper and cheese, the chopped figs and the thinly-sliced Tropea onion; season with oil, salt and pepper.
Fill the avocado skins with the mixture. Leave to stand for fifteen minutes before serving (if prepared well in advance, we recommend that you use a little lemon juice to avoid the avocado becoming discoloured).
AICI – Associazione Insegnanti di Cucina Italiana
Veronica Geraci’s recipe
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.