Avocado Tomato And Prosciutto Tagliatelle Recipes

TOMATO-AVOCADO TOASTS

Steps:

• Preheat oven to 350 degrees. Slice baguette diagonally into sixteen 1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a baking sheet until golden, about 8 minutes.
• Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. Mash with lemon juice; season with coarse salt and ground pepper. Spread on toasted bread; top with grape tomatoes.

TAGLIATELLE WITH PROSCIUTTO AND BUTTER

Steps:

• Bring a large pot of water to a boil over high heat.
• In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
• Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
• Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
• Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

AVOCADO, TOMATO AND PROSCIUTTO TAGLIATELLE

Steps:

• Cook the pasta in a large pan of boiling, salted water according to packet instructions; drain well. While the pasta is cooking, preheat a griddle pan and fry the prosciutto until crisp.
• For the dressing, whisk the vinegar and mustard with the shallot and gradually add the oil, whisking all the time. Leave on one side.
• Toss the avocado, ham, tomato, basil and parsley together and add to the warm pasta, and pour over the dressing. Serve straight away, topped with Parmesan shavings.

AVOCADO AND TOMATO SALAD

Steps:

• In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

AVOCADO WRAPPED IN PROSCIUTTO

Steps:

• Combine oil,lemon juice,garlic, oregano, and pepper in a container with a tight lid (such as a jar) and set aside.
• Cut avocados into halves, remove pit, and peel each half carefully.
• Slice each avocado half into 4 wedges and wrap a proscuitto strip around each in the center.
• Shake the dressing if the ingredients have settled and test for flavor-adjust seasonings if needed (although proscuitto is often very salty- be careful not to add salt unless you really like things very salty).
• Set on a serving platter and drizzle with some of the dressing (as much or as little as desired).
• Serve immediately as avocados brown quickly once cut.