Avocado stuffed with prawns

Avocado stuffed with prawns

Avocado pera e gamberetti

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

When I first came to London in 1975, the Italian food served was very surprising to me. There seemed to be various dishes that were completely unfamiliar: they did not exist in Italy, but had been adapted by and for the local population. Almost every restaurant offered avocado e gamberetti, and even today there are nostalgic people who would like to have it back on the menu… So here it is!

Ingredients

Quantity Ingredient
2 large ripe avocados
a little lemon juice
1 head little gem lettuce, cut into fine ribbons

Filling

Quantity Ingredient
120g peeled and cooked prawns
see method for ingredients
1 tablespoon tomato puree
salt
freshly ground black pepper
6 tablespoons see method for ingredients

Method

  1. Peel and halve the avocados, and remove the stones. If not using straight away, brush the cut surfaces with a little lemon juice.
  2. Mix the prawns with the mayonnaise and tomato purée, and season with salt and pepper to taste. Divide this between the cavities in the avocado halves.
  3. Divide the lettuce between four serving plates, and place an avocado half on top of each. Serve with grissini (breadsticks).
Tags:
Carluccio
vegetables
vegetarian
Italian
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