Page 189 - 2016TOHCookbook

Mac ‘n’ Ado
Avocados from Mexico
INGREDIENTS
Serves 4
Avocado Mornay:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1⁄2 cups milk, warmed
1 teaspoon salt, plus more, as needed
1 teaspoon ground white pepper, plus more, as needed 3 ounces Parmesan cheese
1 1⁄2 cups diced ripe Avocados from Mexico
4 ounces diced pancetta
12 ounces cavatelli pasta, cooked according to package instructions 1 pint cherry tomatoes, halved
PREPARATION
1. To make the Mornay sauce, in a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy. Do not allow to brown.
2. Slowly whisk in the milk until well incorporated. Add the salt, pepper and Parmesan. Whisk until the cheese is completely melted and well incorporated.
3. In a food processor, process the avocado until smooth and puréed, about 3 minutes. While the food processor is running, slowly pour the Mornay sauce into the feed tube until completely incorporated. Season to taste with additional salt and pepper, as needed.
4. In a sauté pan over medium heat, cook the pancetta until crisp and lightly browned. Add the cavatelli and avocado Mornay; stir until evenly coated and hot. Add the tomatoes and stir to combine. Transfer to a serving dish.
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