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Food for Sharing Italian Style - avocado smash

8/6/2016

10 Comments

 
Food for Sharing Italian Style by Liliana Battle - avocado smash
Food for Sharing Italian Style - avocado smash (image courtesy New Holland Publishers)
In the introduction to her latest book, Food for Sharing Italian Style, Liliana Battle, shares a narrative about watching an elderly couple who were sitting at the table next to her in a restaurant.

'I smiled, and thought how nice it was to see two people well into their eighties still going out...  to enjoy a meal together. Then I watched as they just sat there, not speaking, not even looking at each other. It was almost painful to watch...  but then the waiter came out and placed a plate of food in front of each of them...   they talked, they laughed and they came to life in front of my eyes,' she writes.

That seemingly intimate moment in the restaurant was food for thought for the Italian-born author, who says that sharing a meal together with friends and family is not only one of life's greatest pleasures - it's also clever and economical of stretching a meal to feed many.

Food for Sharing Italian Style is the second book for Liliana - a 2013 MasterChef contestant, caterer/business owner of Liliana's Kitchen, and ambassador for Taste of Harmony. Chapters include Breakfast, Little Bites, Hand Food, Pasta and Sweet Things (among others). There are traditional and modern-day interpretations of Italian dishes; including pasta, pizza, pies and tarts, antipasti, breakfasts and show-stopping desserts. All can be mixed and matched and laid out on a table to make a mouth watering display of food to share. 

Standout recipes? I loved the look and sound of the avocado smash Italian style, pictured above and featured below. The addition of the prosciutto, basil, ricotta and balsamic syrup turns a simple dish into something superb. 

Other recipes that caught my eye include the stunning looking Tuscan apple cake (pp 274); chocolate pistachio cannoli cake (pp 260); honey roasted pears with cheese (pp 256); grilled zucchini salad (pp 225); crispy Tuscan pork belly (pp 190); and one pot chicken with kale and cannellini beans.

Yes, there is plenty to cook from this beautiful book. It won't be one that sits gathering dust on the shelf. Rather, its pages will soon be splattered and appreciated.

The recipe (and all images) appear courtesy of New Holland Publishers.

'This is my take on the classic Australian breakfast dish, Avocado Smash. Drizzling balsamic syrup on avocado may seem strange, but the salty flavours of the prosciutto and the sweetness of the balsamic syrup really enhance it. You can buy balsamic syrup, but it’s easy to make yourself and last ages in the fridge. I have included the recipe here.

This cafe style breakfast can feed as many as you like, just adjust the quantities accordingly. All the elements can be prepared, then assembled all at once and served on a big platter. Top each one with a poached egg if you like.' The recipe serves 4.
​
AVOCADO SMASH ITALIAN STYLE
4 thick slices ciabatta, or other thick bread
4 slices prosciutto
olive oil
3 avocados
1 tbsp fresh lemon juice
1 small garlic clove, minced
4 fresh basil leaves, finely chopped
salt
freshly ground black pepper
100 g (3.5 oz) fresh ricotta
3 tbsp seeds (I have used nigella seeds)
3 tbsp balsamic syrup (recipe follows)
​
BALSAMIC SYRUP
500 ml (18 fl oz) balsamic vinegar
4 tbsp brown sugar
​
  1. Drizzle the ciabatta with a little olive oil and grill or toast until golden.
  2. Preheat oven to 180 deg C (350 deg F). Lay the prosciutto onto a baking paper lined oven tray and cook for 10 minutes, or until crisp. Set aside.
  3. Peel and de-seed the avocados and place in a bowl with the lemon juice, minced garlic and basil. Roughly smash with the back of a fork. Don’t mash it too smooth, you want texture. Season with salt and black pepper.
  4. Spoon a quarter of the avocado mix onto each piece of toasted bread. Crumble a little ricotta over each and sprinkle with seeds. Drizzle with a little balsamic syrup and top with a slice of crispy prosciutto.

BALSAMIC SYRUP
  1. Combine the vinegar and sugar in a small saucepan. Bring to the boil, stirring, then reduce heat and simmer, stirring every now and then, until mixture is thickened and syrupy.
  2. This recipe makes about 240 ml (8 fl oz) of syrup. Store chilled in a sealed jar for up to one month.
    ​
GOT LEFTOVERS? – The balsamic syrup keeps for a couple of weeks. Store it in a sealed container in the fridge. Use it to drizzle over a salad, chicken or fresh tomatoes. Also surprisingly good over strawberries and ice-cream.

Cookbook author, Liliana Battle
Author, Liliana Battle, grew up in a Southern Italian family (image courtesy New Holland Publishers)
Food for Sharing Italian Style by Liliana Battle
Food for Sharing Italian Style by Liliana Battle (image courtesy New Holland Publishers)
Food for Sharing Italian Style by Liliana Battle, $45.00, New Holland Publishers. I would like to take this opportunity to thank the publicity team at New Holland, and Liliana Battle, for giving me the opportunity to review and showcase this title; and share a recipe from the book. Liliana's recipes feature on LifeStyle Food, ninemsn, and her blog. 

Your turn dear readers. Do you love to put a few big plates of home cooked food on the table and share a meal together with friends and family in the Italian style? What is your favourite Italian dish?
10 Comments
Tandy I Lavender and Lime link
7/6/2016 11:57:47 pm

I will try adding some balsamic reduction to my next avocado toast. Gelato tops my list of all things Italian and pasta in any shape or form xox

Reply
Liliana Battle link
8/6/2016 08:47:15 am

Thank-you so much for your kind words. I am thrilled that you love my new book and have shared it with your readers. I hope you enjoy cooking from it. All the best x

Reply
Lizzy
8/6/2016 07:00:04 pm

Hello Liliana, it is my pleasure. Thank you for writing such a beautiful book. That Tuscan cake is at the top of my list xx

Reply
John / Kitchen Riffs link
8/6/2016 09:58:14 am

What a great recipe! Something a bit different, and it sounds really good. The book sounds excellent, too -- thanks for the intro!

Reply
Francesca link
8/6/2016 05:16:51 pm

Thanks for the link to her blog. It looks great.

Reply
e / dig in hobart link
8/6/2016 06:33:59 pm

ooooh, another Italian cookbook to be tempted by!!! thank you lizzy!

Reply
Eha
8/6/2016 08:29:47 pm

Thank you for Liliana's photo: being hopeless with names it does remind me of the particular series . . . am so glad to see how many entrants have made their Masterchef journey count towards permanent and successful careers! Now this IS my kind of breakfast: as a matter of fact avocado featured in mine today, tho' the balsamic was missing!

Reply
Glenda link
9/6/2016 12:49:05 am

Simple but I am sure very tasty.

Reply
David link
9/6/2016 03:21:34 pm

I love her description of the elderly couple sharing food. I think I will be that way when I'm 80… Sharing food with family and friends has to be one of my greatest pleasures. As for a favorite Italian dish? I guess the only answer is, "yes!"

Reply
Laura | Tutti Dolci link
11/6/2016 12:37:21 pm

I love this Italian take on avocado toast! The drizzle of balsamic syrup is a must!

Reply

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