Avocado cream sauce for pasta and rice

Ingredients for 4 servings:

• 30 g bacon, fat, diced
• 1 medium-sized onion(s), finely diced
• 2 cloves garlic, fresh, finely diced
• 1 avocado(s), not too soft
• 4 tbsp Balsamic vinegar, white (“Bianco”)
• 30 ml white wine, dry
• 1 tbsp lemon juice
• ½ tsp smoked salt, hickory
• ½ tsp sugar
• 3 pinches of cayenne pepper
• 200 ml cream
• ½ bunch basil, finely chopped
• n. B. salt and pepper, freshly ground
• White balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

creamy-fruity sauce for pasta and rice – very special, very tasty

First, prepare and marinate the avocado. Halve the avocado and remove the pit. A tip: The pit is slippery and difficult to remove by hand. So, use a large chef’s knife to chop down the pit, twist it briefly, and the pit is out. Now scoop out the flesh with a tablespoon, leaving as little as possible in one piece. Then cut the halves lengthwise into thin strips, twist the halves, and cut into pieces of the same thickness. Place the pieces in a bowl, drizzle with balsamic vinegar and lemon juice, and stir gently. Let the whole thing marinate for about 15 minutes, stirring once. Now prepare the bacon, onion, and garlic according to the ingredients list. First, fry the bacon in a non-stick pan over 3/4 heat until completely translucent. Add the onion and garlic and cook for 2 minutes, tossing occasionally. Add the avocado pieces with the juice from the bowl and fry for 3 minutes, tossing occasionally. Add the smoked salt, sugar, and cayenne pepper and toss to combine. Deglaze with the white wine and continue to simmer, stirring, until the wine has almost completely evaporated. Add the cream and reduce until the desired consistency is reached. Season to taste with salt, freshly ground pepper, and a little balsamic vinegar, if desired. Finally, stir in the basil and serve immediately. It goes perfectly with any type of pasta (I prefer farfalle) and rice. I like to make classic saltimbocca with it, accompanied by a young, dry Italian white wine.