Grilled Avocado with Prosciutto Parmesan and Pinenuts
It feels really good to be back blogging again after a lengthy hiatus. It has been exactly one year today since I blogged here on Kitchen Diary and Food 24 (not so long on my other blog) so it feels right that I post here on this day! What better recipe to share with you on this glorious sunshiney Cape Town day than this delicious Grilled Avocado with Prosciutto Parmesan and Pinenuts that I entered into the #Afrikado challenge run by ZZ2 Farms this month?
The smokiness from the griddle pan adds such a wonderful flavour to the normally mild tasting avocado. This recipe was inspired by the winter menu at The Red Herring Restaurant in Noordhoek. We went there for our recent 35th wedding anniversary and I had their grilled avocado starter which I really enjoyed. I took the basic elements from their dish and adapted it to suit my tastes, adding the chilli, prosciutto and parmesan. Of course using my homemade secret recipe ClemenGlaze added a delicious warm spicy, citrus touch!
GRILLED AVOCADO WITH PROSCIUTTO PARMESAN AND TOASTED PINENUTS
Serves 2 as a starter
- 1 Avocado sliced in half and stone removed
- 1 Lemon or Lime – cut the cheeks off and reserve for serving
- 2 Slices Prosciutto – at room temperature
- 1 Red Chilli – finely sliced (remove seeds if you can’t stand the heat)
- 5-10ml Olive Oil
- 30ml Pinenuts – Use Walnuts roughly chopped up if preferred
- Rocket or mixed baby lettuce leaves
- Parmesan shavings
- Coriander leaves
- Balsamic Glaze
Heat a griddle pan until smoking hot
While that is heating up quickly dry toast your nuts in a non stick pan over high heat until lightly browned. Watch them carefully and toss every couple of seconds then allow to cool
Brush the cut surfaces of the avocado with a little olive oil and lemon juice then place cut side down onto the very hot griddle pan. Push it down gently onto the ridges so that all the surface gets nice charred lines across it. It takes about a minute at most.
Flip the avo over onto the skin side using a spatula then turn off the heat and leave it on the griddle pan to heat up nicely while you prepare your plate
Arrange a layer of rocket or lettuce leaves onto the plates
Using a piece of paper towel to hold the avocado halves gently peel off the hot skin – it comes off quite easily, then slice a thin layer off the rounded ends so that it can sit on the leaves without wobbling
Sprinkle over the pinenuts and the finely sliced chilli
Drizzle with the Balsamic Glaze
Tear the Prosciutto into long strips and place them decoratively on the plates putting one strip into the hollow of each avo half
Scatter over the Parmesan shavings and the coriander leaves. Use parsley if you prefer
Grind over some black pepper and sea salt flakes and serve immediately with the lemon or lime cheeks
Pinenuts are very expensive in South Africa so these can be substituted with walnuts which you toast whole then chop roughly once cool
A tip to easily remove the stone from the centre of the avocado – hold the avo half in one hand, smack the stone with a sharp knife, give a little twist then lift it out easily!
You can check out all the buzz and recipes on twitter at #Afrikado or follow@ZZ2Farming I also submitted these delicious brownies using avocado as a healthy fat instead of butter in the recipe, as well as my sneaky MORE than just guacamole and Nachos tart