RCI-SN.003.0193.001
Pastina - stuffed Avocado
Pastina - stuffed Avocado from the Recidemia collection
Prep5 min
Cook30 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- Ripe but firm avocados2 unit
- 1/2 tsp
- Pastina (6oz)1 cup
- chicken stock (480ml)2 cup
- Fresh tomatoes2 unitskinned-seeded & chopped
- 2 tbsp
- Fresh parsley1/4 cupchopped
- green onions2 unitsliced in -thin rounds
- 1 unit
- Vinaigrette (120ml)1/2 cup
Method
1
Combine roughly chopped onion, green onions, and fresh parsley in a medium pot with 4 cups of cold water, then bring to a gentle boil over medium-high heat.
10 minutes
2
Reduce heat to low and add a generous pinch of saffron threads, allowing them to steep and infuse the broth with their golden color and delicate aroma.
5 minutes
3
Simmer the broth uncovered, skimming any foam or impurities from the surface to maintain a clear, refined consommé.
25 minutes
4
Season the broth with salt and pepper to taste, then strain it through a fine-mesh sieve or cheesecloth, discarding all solids.
5 minutes
5
Return the strained broth to the pot over very low heat to keep it hot while you prepare the avocados.
5 minutes
6
Halve each ripe avocado lengthwise, remove the pit, and lightly season the exposed flesh with salt and a pinch of pepper.
3 minutes
7
Place one avocado half cut-side up in each serving bowl, then carefully ladle the hot saffron-infused broth around and gently over the avocado.
2 minutes
8
Garnish each bowl with finely chopped fresh parsley and thinly sliced green onions, then serve immediately while the broth is piping hot.