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What happens when you combine guacamole with Pecorino Romano cheese? You create an impressive party recipe with a twist – Guacamole Romano.
Happy New Year!
Prep time: 10 minutes
Serves: 4 to 6
Ingredients:
2 large, ripe avocados
2 tablespoons chopped red onion,
1 jalapeño pepper, finely chopped
1/3 cup grated Pecorino Romano cheese
Salt, to taste
Tortilla chips
1. Cut each avocado in half horizontally. Using the knife, cut into the pit. Make a quick twist and remove the pit.
2. With a spoon, scoop out the avocado flesh and transfer it to a shallow mixing bowl.
3. Using a fork, gently mix in the onion and the chopped jalapeño pepper – do not overmix (the guacamole should be chunky).
4. Stir in the Pecorino Romano cheese and 1/4 teaspoon salt. Taste and adjust salt level by adding a sprinkle of salt, if needed.
5. Transfer Guacamole Romano to a bowl and serve immediately with tortilla chips.
Text & Photographs ©2011 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
