Avocado Spaghetti with Lemon Gremolata
Tanja Grandits shows how is easy it is to prepare pasta with avocados, capers and lemons.
Avocado a la Plancha
This recipe turns avocados into a barbecue spectacle.
For the gremolata:
| Ingredients | ||
|---|---|---|
| 100 | g | beef tomatoes |
| 5 | g | garlic (peeled) |
| 15 | g | shallots (peeled) |
| 15 | g | ginger |
| 20 | g | coriander |
| orange zest | ||
| lemon zest | ||
| 50 | ml | orange juice |
| salt | ||
| pepper | ||
| sugar | ||
| 100 | ml | olive oil |
For the avocado
| Ingredients | ||
|---|---|---|
| 4 | Hass avocados | |
| 10 | g | durum wheat semolina |
| 40 | g | Olive oil |
| chilli flakes (to your liking) | ||
- Blanch tomatoes in boiling water for 10-15 seconds, then rinse in ice water. Peel the skin, remove core and cut flesh into small cubes.
- Finely dice garlic and shallots. Peel and finely grate ginger. Wash coriander, tab dry and chop.
- Rinse oranges and lemons under hot water. Cut in half, squeeze out juice and add to other ingredients.
- Season with salt, pepper and a sprinkle of sugar. Finally mix in olive oil.
- Prepare grill for direct grilling at 200- 220°C.
- Halve avocados before grilling and remove the stone. Put semolina on a plate and mix with chili flakes. Dip avocado halves with the cut side down into semolina.
- Pour olive oil on the griddle, place the avocados with the cut side down and grill for approx. 2-3 minutes with the lid open. Fill avocados with gremolata, serve as finger food. Enjoy!