These beautiful round zucchini are perfect to be stuffed. You can use a classic gratin filling with breadcrumbs, egg and cheese, or making a version like this one, vegan and gluten-free, using almonds and teff.
Avocado is a great fruit: I use it for sweet mousse and to prepare salads or sauces. I live in Italy so I’ve tried those imported from other countries, but some years ago, I’ve discovered that there are many avocado plantations in Sicily. I’ve tried them and they are great. Now, I prefer to wait for their natural ripening and harvest instead of buying them in a supermarket in every moment of the year. Today I share with you this nice recipe: a revisited gazpacho with avocado and beetroot; I hope you like it 😉
When my daughter was a little girl, during spring time, one of her best side dishes were steamed asparagus. She liked them just dressed with a little bit of extra virgin olive oil and a few drops of grandfather Dino’s special balsamic vinegar. So, in this period of the year, asparagus are back on our table. Here is a way to serve them accompanied by a delicious avocado sauce.