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Categories:Viewed: 83 - Published at: 3 years ago
Ingredients
- 1/2 None avocado, peeled and pulp removed
- 1 None lime, juiced
- 3/4 lb potatoes, peeled then cut into thin strips
- 1 tsp cornstarch
- 1 pinch grated nutmeg
- 3 tbsp oil
- 1/4 lb wild mushrooms, 4 sliced 3 times lengthwise, the rest finely diced
- 4 sprigs fresh parsley, finely chopped
- 4 slices pancetta, fried until crispy then cut into 12 pieces
Method
- For avocado cream, mix avocado pulp with lime juice.
- Toss potato with cornstarch and nutmeg and season to taste. Shape into 12 nests. Heat 2 tbsp oil in a pan and fry nests on both sides for about 4 mins until golden brown. Remove and drain on paper towels.
- Add remaining oil and saute sliced mushroom for 2 mins until golden then remove from heat. Add diced mushroom and saute for 3 mins. Add parsley and season to taste. Serve with nests, pancetta, avocado cream and sliced mushroom.
