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
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