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Two weeks ago I prepared avocado preserve. In the meantime I used most of it for breakfast, different egg preparations as well as different sidings such as focaccia, tortillas and rice.
For today’s delicious pasta dish I used the last of the preserve.
I am happy to say that the preserve held up wonderful – it looked, smelled and tasted as beautiful as on the day I prepared it.
I am sure it would have lasted in perfect condition another one or two weeks – Good Stuff 🙂
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Bon Appétit ! Life is Good !
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Click here for more Avocado on ChefsOpinion
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Click here for more Pasta on ChefsOpinion
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Click here to learn about Pecorino Cheese
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Click here for Avocado Preserve Recipe on ChefsOpinion
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Fusilli Lunghi With Avocado And Sambal
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Fusilli Lunghi With Avocado And Sambal
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mix well, check/adjust seasoning; if too dry, add some of the cooking water, add more Pecorino Romano and Sambal Olek (optional)
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Avocado Preserve
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- cook 1/2 lb fusilli longhi (or pasta of your choice) al dente, drain, reserve 1 cup of the cooking water
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- add 1 cup avocado preserve and 1 spritz maggi seasoning
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- mix well
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- add 1/4 cup freshly grated Pecorino Romano
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- mix well, check/adjust seasoning; if too dry, add some of the cooking water, top with more Pecorino Romano and Sambal Olek (optional)
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- Fusilli Lunghi With Avocado And Sambal
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- Fusilli Lunghi With Avocado And Sambal
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ChefsOpinion 
Great flavour combination.
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Thank’s Anneli.
The mild avocados needed a bit of a kick from the sambal, together it’s a knockout 🙂
Cheers !
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Hola Hans: la Palta o Aguacate se puede cocinar? o solo se la entibia?. te consulto porque siempre la hice en ensalada o como guacamole.
Saludos!! 🙂
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Hi Lara, check the recipe, it uses avocado preserve.
You add it to the hot pasta, it will heat up to a perfect temperature without cooking 🙂
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https://chefsopinion.org/2018/12/03/fresh-avocado-preserve/
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One of the reasons why I enjoy following here because it is educational – I have to look up some of the terms (for example, US says “Cilantro”, UK and the Indian subcontinent say “Coriander”). This dish is another example in that, in my ignorance, I thought that a “sambal” was an accompaniment to an Indian/Pakistani curry. I see that sambal oelek is available in UK (though probably not in all supermarkets) and will give it a try.
Thank you, as always
Peter
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Actually Peter, Sambal is both – a condiment and a seasoning.
It comes in many different types and variations 🙂
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I am glad to acknowledge that my carer (born on the North-West Frontier) agrees with you. I learn, constantly!
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Peter, when talking about the leaves, it’s “Fresh Coriander”.
For the seeds, it’s just “Coriander” 🙂
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Thank you, Hans: very useful clarification.
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Merry Christmas 🙂
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And to you, dear boy!
I confess that, for personal reasons, I prefer, infinitely, to spend Christmas alone, and so I dodge (or try to) the overindulgence and commercialism which seems to have taken over so much. This never prevents me from hoping that everyone will find peace and contentment in whatever way they choose to spend the time – I just like to keep myself to myself, although I will be visiting my elder daughter and family, between the two holidays, and I am in constant WhatsApp contact with my tribe – some of whom are not so far from you…..
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