- Single dish
- 40 min
Carrot Tacos with Fresco Spalmabile, Avocado and Vegetables
Ingredients for the tacos/tortillas
200 g boiled carrots, squeezed dry
80 g grated emmental
2 medium eggs
50 g “0” flour
Ingredients for the filling
1 package Nonno Nanni Fresco Spalmabile
about 30 Brussels sprouts
1/4 small red cabbage
extra virgin olive oil
Nonno Nanni Fresco Spalmabile is a fresh, soft and spreadable cheese, with a lively but delicate flavour.
Preparing the tacos/tortillas
Preheat the oven to 200°C.
Clean the carrots, chop them in a blender without puréeing and cook them in the microwave with 1 tablespoon of water until tender.
Squeeze the carrots in a clean kitchen towel to remove all the excess water (if the carrots are wet, the tacos will not have the right consistency).
Put the carrots in a bowl, add the eggs, salt, pepper, flour and grated emmental.
Stir to combine and as soon as the mixture is homogeneous, spread it on a baking sheet lined with greased parchment paper.
Divide the mixture into portions with a spoon or an ice cream scoop to create tacos that are equal in size.
Use the palm of your hand to press them into perfectly round tacos.
Bake the tacos for 16-18 minutes on one side and 2 minutes on the other side.
Take them out of the oven and let cool. Reheat before serving.
Preparing the vegetables
Preheat the oven to 200°C
Clean the Brussels sprouts and cut them in half.
Put the Brussels sprouts in a bowl and drizzle with 2 tablespoons of oil, 1 tablespoon of balsamic vinegar and 1 teaspoon of honey.
Add salt and pepper, stir and transfer to a baking sheet lined with parchment paper.
Roast the Brussels sprouts in the oven for 12-15 minutes or until they are caramelized.
When they're still warm, transfer to a bowl and add 1 teaspoon of honey and 1 teaspoon of balsamic vinegar.
Mix; set aside and keep warm.
Clean the 1/4 cabbage and cut into thin strips.
Cook half the strips in the oven, arranging them in a single layer on a baking sheet lined with parchment paper.
Season with salt to taste, add a drizzle of oil, mix and cook for 8-10 minutes. Set aside and keep warm.
In another bowl, dress with the raw strips of cabbage with salt and oil.
Clean the avocado, cut it in half, remove the pit and dice.
Dress the diced avocado with lime, salt, pepper and oil.
Assembling the tacos/tortillas
Warm the tacos in a 100°C oven for 10 minutes.
Take them out of the oven and fill as you like with Nonno Nanni Fresco Spalmabile, the Brussels sprouts, the cooked and raw cabbage and the diced avocado.
Serve and top the tacos with a squeeze of lime and a few parsley leaves.
Enjoy your meal!
We thank Sonia Monagheddu from the blog OPSD Oggi Pane e Salame, Domani for this #superdelicious recipe!
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola