Avocado and speck served in a small glass

Serve 8 people

• 4 ripe avocados
• 8 thin slices of speck (kind of ham from Tyrol)
• 1/2 sliced onion
• 1 hot green chili pepper
• parsley
• salt and pepper
• extra-virgin olive oil

Blend the pulp of the avocados together with the onion, hot chili, parsley salt and pepper until smooth. Gently add oil until you have a soft sauce. Pour the mixture into 8 small glasses and store them in the fridge for 30 minutes. Roast 8 slices of speck till crispy and lay them on top of the glasses. Decorate with parsley and serve.

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