PROSCIUTTO
WRAPPED AVOCADO AND EGG by CHEF DAN:
Serves
2
INGREDIENTS:
2
ripe, ready to eat avocados
2
teaspoons vinegar
2
egg slices
6-prosciutto
slices
2
tablespoons black truffle oil
1/2-
teaspoon chili powder
Sea
salt and freshly ground black pepper to taste
Tomaso
slices for garnish
Fresh
parsley for garnish
DIRECTIONS
FOR POUCHING EGGS:
1.
Fill
a skillet with water to the depth of 1/2-inch.
2.
Add
vinegar and bring to a boil; reduce heat to simmer.
3.
Break
an egg into a cup and slip egg into the simmering water.
4.
Repeat
with another egg, allowing an equal amount of space in the vinegar water.
5.
Sprinkle
eggs with chili powder, salt and pepper.
6.
Cover
and cook for 3-4 minutes or until the whites are set and yolks begin to thicken
but not hard.
7.
Using
a slotted spoon to remove the egg: set aside.
8.
Prepare
the prosciutto slices by flatting them with the back of a knife.
9.
Halve
the avocado and remove the outer skin.
10.
Scoop
out the middle of the avocado so it is the same size as the pouched egg.
11.
Carefully
put the egg inside and enclose with both sides of the avocado.
12.
Wrap
the sealed avocado tightly om prosciutto slices, 2 strips horizontally and one
vertically.
13.
Repeat
process for the other egg.
14.
Fry
the prosciutto-wrapped avocado in truffle oil over medium-heat for about 10 minutes.
15.
Turn
frequently until the prosciutto is crispy all over.
16.
Place
on paper towel to drain excess oil before serving.
17.
Slice
the avocado sprinkle with chili powder, salt and pepper to taste.
18.
Serve
with tomato sliced and chopped parsley.
ENJOY
DAN: BON-APPETITE!!
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