Title: Salsa Di Pomodoro A Crudo Di Flavia
Categories: New, Text, Import
Yield: 4 servings
1 1/2 lb fresh, sweet, mature
: vineripened tomatoes
: or sweet, ripe cherry
: tomatoes
4 lg fresh basil leaves, torn
: into very small p -- or
: chopped
1 lg clove garlic, finely chopped
: or -- passed through a garl
5 TB extra virgin olive oil
: Generous 1/2 teaspoon salt,
: or to taste
: Freshly milled black or
: white pepper to taste
1 lg ripe (but not spotted) Hass
: avocado
Cut out the tough area around the core of each tomato
and cut the tomatoes into quarters lengthwise. Using
your fingers, push out excess seeds. Cut the tomatoes
into rough dice or chop them coarsely. Place the
tomatoes in the bowl in which you will serve the
pasta, or in a sauce dish if using with fish. Add the
basil, garlic, olive oil, salt, and pepper. Insert a
knife into the avocado at the top, where the navel is.
Cut into the avocado until you reach the seed, then
make a clean incision all the way around the length of
the fruit. Grasping onehalf in one hand and the other
half in your other hand, twist the halves in opposite
directions to open the avocado. The seed should fall
right out. Peel and thinly slice each half crosswise;
then cut the slices further into small strips or dice.
Add the avocado to the bowl with the other
ingredients. Toss to mix and allow to stand at room
temperature while the pasta or fish cooks. Makes
approximately 21/2 cups
Note: This recipe is sufficient for saucing 1 pound of
pasta.
Ahead of time note: Make the sauce up to 2 hours in
advance. Cover and leave at room temperature until
ready to serve.
