"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 03-13-2006, 05:26 PM   #1
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
Avocado Carbonara I guess?

Whipped up this last night for dinner, my own creation. This would be fantastic in the spring time with spring vegetables such as zucchini, green beans, asparagus and baby carrots (not to mention delicious spring time avocados, lucky Australia has good advocados almost year round). As it was it was delicious, very simple as well. Titled it avocado carbarbonara simply because the avocado sauce looks very similar as it clings to the pasta (albeit with a green hue).

Made this up and it served 3.

300g pasta (I used penne)
3 rashers bacon, cut into fairly short trips
3 small zucchinis, cut into suitable sized chunks
2 small carrots, cut into suitable sized chunks
2 cloves garlic, finely sliced
1 medium avocado
milk
parsley, finely chopped
lemon juice
cayenne pepper
S&P
parmesan, to serve
ev-oo, to serve

Bring water for the pasta to the boil. When the water starts to boil, throw in the carrot and cook until tender then lift out the carrot, reserving the water of course. While waiting for it to come to the boil and the carrot to cook, fry the bacon in some olive oil until cooked to your liking, lift bacon out and drain on some paper towel. Add the zucchini and garlic to the same pan and cook until golden.

Cook the pasta until al dente then drain (reserve a cupful of the cooking water). Meanwhile, scoop out the flesh from the avocado, mash with a fork then season to taste with lemon juice, salt and pepper and a couple of pinches cayenne pepper. Add some milk to thin it out a bit. Add the finely chopped parsley.

Return the pasta to the pot it was cooked in (off the heat), add the carrots, bacon and zucchini. Mix in the avocado mixture and use the reserved cooking water to achieve the desired consistency. Plate up, throw a few more parsley leaves over the top, drizzle with some extra-virgin olive oil over the top and serve with the parmesan.

Enjoy.

__________________

__________________
Haggis is offline   Reply With Quote
Old 03-26-2006, 03:34 PM   #2
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Going to try this one! Yumm!
__________________

__________________
Claire is offline   Reply With Quote
Old 03-26-2006, 03:47 PM   #3
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
What a unique, fresh, mouth watering idea Haggis!! And a great eclectic fusion recipe!!
So many Italian folks are not very accustomed to the usage of avocados (I have seen on several occasions at the market or supermarkets, people just musing over them and saying "but what are you supposed to do with this?")
This would be a great way to introduce this wonderful fruit to them
__________________
urmaniac13 is offline   Reply With Quote
Old 03-26-2006, 04:13 PM   #4
Senior Cook
 
RDG's Avatar
 
Join Date: Feb 2006
Location: Milano, Italy
Posts: 223
Send a message via MSN to RDG
Haggis, I'm one of italian folks Urmaniac is speaking about, effectively . Usually, I eat avocado only with shrimps, and it has never been particularly tasting, for me: too fat...
However, this recipe is really interesting: avocado is mixed with lemon, ad so it remains more....how can I say? LESS fat. Sweet of carrots, sour of zucchini....I've copied it. Only a question, please: you use milk and lemon together. Is it ok? Don't they become cheese? TIA
__________________
RDG is offline   Reply With Quote
Old 03-26-2006, 04:33 PM   #5
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
Quote:
Usually, I eat avocado only with shrimps, and it has never been particularly tasting, for me: too fat...However, this recipe is really interesting: avocado is mixed with lemon, ad so it remains more....how can I say? LESS fat.
I get what you are saying here. The acidity of the lemon cuts through the richness (I believe that could be the english term you are looking for to describe the feeling and taste of a lot of fat in the mouth) of the avocado. Putting it in an Italian food perspective it's like serving a red wine (or using the red wine in a tomato sauce) with a lot of acid/tannins with cotechino or drizzling balsamic vinegar over mascarpone with strawberries. Is that the sort of thing you are talking about RDG?

Quote:
Only a question, please: you use milk and lemon together. Is it ok? Don't they become cheese?
You are only using a fairly small amount of milk and lemon juice and it's combined with the advocado so you don't notice it. Additionally because of the texture of the finished dish (it looks exactly like carbonara) that any curdling of the milk is not noticable texture-wise.
__________________
Haggis is offline   Reply With Quote
Old 03-26-2006, 05:27 PM   #6
Senior Cook
 
RDG's Avatar
 
Join Date: Feb 2006
Location: Milano, Italy
Posts: 223
Send a message via MSN to RDG
Thanks for your kindness: yes, it's exactly what I meant.
Eheheheh.....It' curious this matter of "Italian food perspective"... I didn't realize you can look to us with this idea....But, effectively, your examples are perfect. Thank you again.....
__________________
RDG is offline   Reply With Quote
Old 03-26-2006, 06:01 PM   #7
Sous Chef
 
Join Date: Nov 2004
Location: Sydney, Australia
Posts: 751
I guess it comes from the fact that all the world's cuisines follow the same basic ground rules. Once you know the ground rules they can be applied to any cuisine, only the ingredients differ.

I'm just lucky enough to have some experience with a variety of Italian ingredients and cooking so that I could provide examples that you could more readily understand, as no doubt Italian cooking and ingredients is the cuisine you understand best.

I'm glad I understood what you meant and was able to provide some relevant examples.
__________________

__________________
Haggis is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:44 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.