Avocado a la Plancha
This recipe turns avocados into a barbecue spectacle.
Avocado Spaghetti with Lemon Gremolata
Tanja Grandits shows how is easy it is to prepare pasta with avocados, capers and lemons.
For the avocado salsa
| Ingredients | ||
|---|---|---|
| 2 | avocado, skin and stone removed, finely diced | |
| 1 | lemon, grated zest and juice | |
| 4 | tablespoon(s) | capers |
| 5 | tablespoon(s) | olive oil |
| 4 | tablespoon(s) | flat leaf parsley, finely chopped |
| some | fleur de sel | |
| a little | black pepper, freshly ground | |
For the gremolata
| Ingredients | ||
|---|---|---|
| 3 | tablespoon(s) | olive oil |
| 5 | tablespoon(s) | Panko (Japanese breadcrumbs) |
| 1 | lemon, grated zest and 1 tbsp juice | |
| 5 | tablespoon(s) | flat leaf parsley, finely chopped |
| some | fleur de sel | |
| a little | freshly ground black pepper | |
For the spaghetti
| Ingredients | ||
|---|---|---|
| 500 | g | spaghetti, dried or fresh |
| salt | ||
- Mix all ingredients for the salsa (avocado, lemon zest and juice, capers, olive oil, parsley, seasoning) in a bowl and season to taste.
- For the gremolata, heat the olive oil in a pan and fry the panko breadcrumbs, stirring constantly until golden brown. Pour into a bowl, mix with zest and juice of lemon, parsley and seasoning.
- Cook the spaghetti in plenty of heavily salted water until al dente. Drain and mix with the avocado salsa. Put the gremolata on the spaghetti.