Le bonheur des bonnes choses
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Avocados with Parma ham and ricotta

Préparation - 15 minutes


Serves 4

  • 4 avocados
  • A few slices Parma ham
  • 125 mL (1/2 cup) Favuzzi olive oil
  • 350 g ricotta cheese
  • 15 mL (1 tablespoon) minced chives
  • Favuzzi fleur de sel, to taste
  • Freshly ground pepper, to taste
  • Favuzzi Espelette pepper, to taste
  • Favuzzi balsamic cream to finish


  1. In a bowl, combine the ricotta and chives, then season with pepper, fleur de sel and Espelette pepper. Set aside.
  2. Cut the avocados in half and remove the pits.
  3. Using a paring knife, cut a grid pattern in the flesh without piercing the skin.
  4. Pour a drizzle of olive oil and balsamic cream over the avocado halves then sprinkle with a pinch of fleur de sel and Espelette pepper.
  5. Serve with the ricotta mixture and rolled slices of Parma ham.