Recipe by Stefano Baiocco: Avocado Cannelloni

For the avocado

1 ripe avocado, avocado oil

Procedure

Remove the outer skin from the avocado. Using a vegetable peeler, cut the fruit into thin slices (use only the green outer part). Place them on a sheet of baking paper and brush them gently with avocado oil

For the goat's cheese cream

1 Toma della Valle Belbo cheese, approx. 250 g
50 ml goat's milk

Procedure

Pass the cheese through a sieve and whip lightly with a whisk, trying to aerate the cream. Add goat's milk if necessary. Place the cream in a piping bag.

For the tomato gazpacho

800 g datterini tomatoes
80 g red peppers
60 g green celery stalks
60 g red onion
60 g cucumbers
1 bunch basil
100 g ice
16 g ginger
15 ml Casaliva monocultivar extra virgin olive oil
1.5 g xanthan gum
18 g Maldon salt
6 g ground white pepper

Procedure

Marinate all the ingredients (except the xanthan gum) cut into small cubes for 12 hours. Pass them through a vegetable mill and then through a fine sieve. At this point, add the xanthan gum and mix it into the soup with a whisk, very gently without incorporating air and without leaving any lumps.

For the macadamia nuts

Lightly toast the nuts and grate them with a microplane.

For the coriander oil

250 ml sunflower oil
70 g fresh coriander leaves
30 g parsley leaves
10 g toasted coriander seeds

Procedure

Blanch the herbs for 5 seconds in water and plunge them into ice. Blend the oil with the herbs and seeds in a Thermomix for 10 minutes at 50°C. Strain and cool.