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Avocado and Prosciutto Carpaccio

A web-exclusive recipe from Italian Cooking and Living

from The Magazine Italian Cooking & Living, August/September 2006



    1 pound prosciutto, thinly sliced
    3 avocados
    extra-virgin olive oil
    salt and freshly ground pepper

Peel the avocado, cut it in half and remove the pit. Slice it into 1/4-inch slices. Layer the prosciutto on a platter and arrange the sliced avocado in the center of the prosciutto. Drizzle with olive oil and season with salt and pepper. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana