«Heart of a Rhinoceros»
1 serving
30 minutes
The 'Rhino's Heart' is a dish that combines tenderness and a crispy texture, like the contrast between strength and sophistication. Avocado, a symbol of creamy softness, embraces a poached egg, creating a harmony of flavors. This delicate composition is then wrapped in aromatic Parma ham and subjected to light frying, acquiring a thin crispy crust. Topped with parmesan and garnished with olives, the dish reveals a palette of rich, salty-cream notes. The 'Rhino's Heart' is perfect as an impressive appetizer on a festive table or as an unusual gastronomic experiment for fans of author cuisine.
1
Peel the avocado and cut it in half. Prepare a poached egg and carefully place it inside the avocado instead of the pit.
- Avocado: 1 piece
- Chicken egg: 1 piece
2
Wrap the avocado in Parma ham, fry in oil for 2 minutes. Then place on a plate. Sprinkle the finished dish with grated Parmesan. Add olives next to or on top.
- Parma ham (prosciutto di Parma): 60 g
- Parmesan (Parmigiano Reggiano): 5 g
- Black olives: 30 g
3