Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 25 minuti |
Ingredients
| 4 | avocado |
| to taste | lemon juice |
| 10 g | flaked almonds |
| to taste | table salt |
| 190 g | tomatoes |
| 100 g | strakì Sterilgarda |
| to taste | extra virgin olive oil |
| 250 g | canned tuna |
Prepare this recipe with:
Preparation
- Wash and dry the tomatoes, cut them into cubes.
- Take the avocado, cut it lengthwise with a blade and separate the two halves by rotating your hands in opposite directions.
- Remove the seed from the center and scoop out the pulp using a spoon.
- Cut the pulp obtained and pour it into a container.
- Add the lemon juice, after squeezing it, to the avocado pulp. Also add the oil and salt, then mix.
- Pour the almonds into a pan and toast them for a couple of minutes over a high flame.
- Drain the tuna from the oil and place it in a bowl, mashing it with a fork so that it breaks up completely.
- Fill the avocado with the tomato, avocado, almonds, Strakì Sterilgarda and tuna.
Cut the Ricotta Sterilgarda into slices and then into cubes of approximately 3 cm. Pour the eggs into a bowl, add salt and pepper and beat them with a ...
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