Recipe by Chef Giacomo Quinti I make avocado schiacciato (mash avocado) in my restaurant because the smell of rosemary brings me back to the place I used to live in and all the memories I associate with it. I can see the rosemary gardens growing around the churches, coming through the rocky ground. This is my land, this is Maremma.
Serves 3 people
2 bruschettas per person
Ingredients
Method
First of all, grab the avocado and dice it. Add in chopped Greek feta cheese and 2 tablespoons of the homemade pulpy lemon juice.To make the lemon juice, use 6 lemons and cut them halfway through without separating the two halves completely. Store the lemons in an airtight jar with sugar, salt and water for six months. Then blend the mixture.Mince the rosemary until it’s finely cut, then add it to the mixture and stir until you can only smell it. Add salt, pepper and extra virgin oil to taste. Stir.
How to Serve
Season the salad with salt, pepper, balsamic vinegar and orange-infused olive oil. Use a 22 cm plate. Lay the salad on one side of the plate and 2 slices of toasted bruschetta on the other. Spread the avocado mixture on the bruschetta.
To Drink With
WhitesPinot Grigio DOC 2013 “Colavita”Cortese DOC 2013 “San Silvestro – Adelasia”
RedsChianti Classico Riserva DOCG 2010 “Tolani”
SparklingProsecco Valdo DOCG 2014 “Marco Oro”
When to Eat
