panna di soia

When I cook, I generally give a big importance to the quality of food, but also to the combinations of colors in the plate; I’ve always thought that a beautiful dish will be easier to digest. About colors, I think that nature helps always: If we observe with attention, we’ll find out that in every moment of the year, there are many different colors in a vegetable garden, and if we try to create a plate how it was a painting, putting attention on colors combination, the taste will surprise us in a positive way….It’s like if the harmony of colors was in strictly relation with the harmony of flavours.

This colored cream can be a nice proposal for an appetizer, or a light autumn dinner.

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Avocado is a great fruit: I use it for sweet mousse and to prepare salads or sauces. I live in Italy so I’ve tried those imported from other countries, but some years ago, I’ve discovered that there are many avocado plantations in Sicily. I’ve tried them and they are great. Now, I prefer to wait for their natural ripening and harvest instead of buying them in a supermarket in every moment of the year. Today I share with you this nice recipe: a revisited gazpacho with avocado and beetroot; I hope you like it 😉

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