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 RECIPE
Bread
& Oil: Majorcan Culture's Last Stand
by
Tomas Graves (University of Wisconsin Press)
GUACAMOLE
FOR BREAD
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2 to 3 ripe avocados
3 tablespoons virgin olive oil
Juice of 1 lime or 1 lemon
1 small white onion or the whites of 2 spring onions,
finely minced
1 medium tomato, minced (skinned and seeds removed)
2 teaspoons minced fresh coriander or 1 teaspoon dried
Salt, to taste
Worcestershire sauce, to taste
Tabasco sauce, to taste
Yields about 10 servings.
Cut
the avocadoes in four vertically, remove the stones
and set them aside. The skin should be able to be
peeled back easily and the pulp placed in a bowl,
mashed with the oil and half the lime or lemon juice
until a smooth paste is formed. (This can be done
with a blender, if desired.) Stir in the minced onion,
tomato and coriander (including the remaining citrus
juice) and then stir in the remaining ingredients
gradually, to taste.
Put one or both of the stones in the guacamole to
keep it from turning grayish-brown until it is eaten.
Keep it in an airtight container in the refrigerator
until ready to serve.
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