The avocado should not be considered an Italian ingredient, but is being used more and more in everyday cuisine and in many different ways. I often use it as condiment in salads and sauces.
With its rich and creamy texture and nutty flavor, many people think that the avocado is a vegetable, but it’s actually a fruit. It originated between 7000 and 5000 B.C. in southcentral Mexico, where it was first cultivated in 500 B.C. When the Spanish arrived in Mexico, they couldn’t pronounce the Aztec word for the fruit, “ahuacatl” and instead called it “aguacate,” which later became avocado in English. Today, there are almost 500 varieties of avocados, with seven varieties grown in California.
When purchasing any avocado, make sure it’s not too hard, but not too soft. Most avocados sold in the supermarket will be unripe. To ripen, leave at room temperature, preferably in a paper bag, until it yields when lightly squeezed. A ripe avocado can be refrigerated for a few days, but once the edible inside is exposed, it will darken quickly. Avocados should never be frozen or cooked.
Although avocados are high in calories and fat, they contain mostly monounsaturated fat, which is considered one of the healthier types; they are also very rich in fiber.
Below is the cover recipe from the May 2010 issue of Cibo, a great spring dish that features avocado.
Spring Appetizer
Antipasto di Primavera
Serves 4-6
4 ounces prosciutto, thinly sliced
1 bunch mint, julienned, plus extra, minced
1 avocado, pit removed and sliced lengthwise
1 lemon, juice only
4 hard-boiled eggs, cut into wedges
1⁄3 cup extra-virgin olive oil
1 orange, juice only
salt and freshly ground pepper
Roll each piece of prosciutto up, forming a cigar shape and arrange on a serving platter lined with the julienned mint. Brush the avocado slices with the lemon juice to prevent oxidation and arrange on the serving platter in alternating order between the prosciutto rolls, then arrange the hard-boiled eggs in the center. In a small bowl, whisk together the olive oil, orange juice and minced mint. Season with salt and freshly ground pepper and continue to whisk until emulsified. Drizzle over the antipasto and serve immediately.
Wine pairing: Dry crispy white
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