Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This was on the menu at Le Caprice when I started there 14 years ago. It stayed around for a while and then, for some unknown reason, disappeared. I must say I'm not a big fan of avocados except maybe when they're filled with prawns in that retro classic. They are also tricky to buy as they are rarely in peak condition and if they are, tend to have spots of black. Despite all that I have fond memories of this combination.
This was on the menu at Le Caprice when I started there 14 years ago. It stayed around for a while and then, for some unknown reason, disappeared. I must say I'm not a big fan of avocados except maybe when they're filled with prawns in that retro classic. They are also tricky to buy as they are rarely in peak condition and if they are, tend to have spots of black. Despite all that I have fond memories of this combination.
4 slices of focaccia bread, 1cm thick and cut into slices a little bigger than an avocado
2 ripe avocados
4 anchovy fillets, or more if you prefer, halved lengthways
60-80g piece of Parmesan
2-3tbsp olive oil
Freshly ground black pepper
Peel the avocados, remove the stone and slice them lengthways into about 5 slices. Toast the focaccia on both sides (if using a toaster, be careful it doesn't get stuck) then lay the slices of avocado on top. Lay 2 halves of anchovy over each avocado then shave the Parmesan into thin slices with a peeler or sharp knife. Distribute the Parmesan shavings between the avocados, spoon over a little olive oil and finish with a grinding of black pepper.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments