Wednesday, April 13, 2011

Spanish Appetizers-Avocados with Carpaccio of Cecina

Spanish Appetizers-Avocados with Carpaccio of Cecina

Spanish Appetizers Ingredients:
  • 4 avocados
  • 7 oz cecina from León (since air cured beef is unavailable in USA, substitute thinly sliced jamón serrano )
  • 1/2 cup olive oil
  • Freshly-ground black pepper
  • Lemon juice
  • salt flakes
  • Chives
  • Coriander
  • Oil for drizzling
Spanish Appetizers Ingredients:

Slice the cecina very thinly by machine, or use vacuum-packed jamón serrano slices. Lay them out on a serving-dish, overlapping slightly. Sprinkle with black pepper and drizzle with olive oil. Leave to marinate for half an hour.

Cut the avocados in half and remove the pit, taking care not to break the peel. Without going as far as the peel, scoop out the flesh using a teaspoon. Sprinkle the flesh with lemon juice to prevent it from getting brown. Place balls of avocado flesh inside the avocado shells, interspersed with the cecina marinated in oil. Sprinkle with chopped chives and coriander. Drizzle with a little olive oil then sprinkle a few Maldon salt flakes over. Serve the Spanish appetizer cold...enjoy !
Spanish appetizers: baked-leeks-with-iberico-ham-wafers.

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