{"id":23069,"date":"2017-02-09T11:23:18","date_gmt":"2017-02-09T10:23:18","guid":{"rendered":"https:\/\/www.nonnonanni.it\/en\/ricetta-con-formaggio\/carrot-tacos-with-fresco-spalmabile-avocado-and-vegetables-2\/"},"modified":"2017-02-09T11:23:46","modified_gmt":"2017-02-09T10:23:46","slug":"carrot-tacos-with-fresco-spalmabile-avocado-and-vegetables","status":"publish","type":"ricette","link":"https:\/\/www.nonnonanni.it\/en\/cheese-recipe\/carrot-tacos-with-fresco-spalmabile-avocado-and-vegetables\/","title":{"rendered":"Carrot Tacos with Fresco Spalmabile, Avocado and Vegetables"},"content":{"rendered":"

Preparing the tacos\/tortillas<\/strong><\/p>\n

Preheat the oven to 200\u00b0C.
\nClean the carrots, chop them in a blender without pur\u00e9eing and cook them in the microwave with 1 tablespoon of water until tender.
\nSqueeze 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).
\nPut the carrots in a bowl, add the eggs, salt, pepper, flour and grated emmental.
\nStir to combine and as soon as the mixture is homogeneous, spread it on a baking sheet lined with greased parchment paper.
\nDivide the mixture into portions with a spoon or an ice cream scoop to create tacos that are equal in size.
\nUse the palm of your hand to press them into perfectly round tacos.
\nBake the tacos for 16-18 minutes on one side and 2 minutes on the other side.
\nTake them out of the oven and let cool. Reheat before serving.<\/p>\n

Preparing the vegetables<\/strong><\/p>\n

Preheat the oven to 200\u00b0C
\nClean the Brussels sprouts and cut them in half.
\nPut the Brussels sprouts in a bowl and drizzle with 2 tablespoons of oil, 1 tablespoon of balsamic vinegar and 1 teaspoon of honey.
\nAdd salt and pepper, stir and transfer to a baking sheet lined with parchment paper.
\nRoast the Brussels sprouts in the oven for 12-15 minutes or until they are caramelized.
\nWhen they’re still warm, transfer to a bowl and add 1 teaspoon of honey and 1 teaspoon of balsamic vinegar.
\nMix; set aside and keep warm.<\/p>\n

Clean the 1\/4 cabbage and cut into thin strips.
\nCook half the strips in the oven, arranging them in a single layer on a baking sheet lined with parchment paper.
\nSeason with salt to taste, add a drizzle of oil, mix and cook for 8-10 minutes. Set aside and keep warm.
\nIn another bowl, dress with the raw strips of cabbage with salt and oil.<\/p>\n

Clean the avocado, cut it in half, remove the pit and dice.
\nDress the diced avocado with lime, salt, pepper and oil.
\nSet aside.<\/p>\n

Assembling the tacos\/tortillas<\/strong><\/p>\n

Warm the tacos in a 100\u00b0C oven for 10 minutes.
\nTake them out of the oven and fill as you like with Nonno Nanni Fresco Spalmabile<\/strong>, the Brussels sprouts, the cooked and raw cabbage and the diced avocado.
\nServe and top the tacos with a squeeze of lime and a few parsley leaves.<\/em><\/p>\n

Enjoy your meal!<\/strong><\/p>\n

We thank Sonia Monagheddu<\/strong> from the blog OPSD Oggi Pane e Salame, Domani <\/a><\/strong>for this #superdelicious recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"

Preparing the tacos\/tortillas Preheat the oven to 200\u00b0C. Clean the carrots, chop them in a blender without pur\u00e9eing 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 […]<\/p>\n","protected":false},"featured_media":0,"menu_order":0,"template":"","class_list":["post-23069","ricette","type-ricette","status-publish","hentry","tag_ricette-single-dish","occasions_recipes-among-friends"],"acf":{"ricetta_in_evidenza":"no","immagine_verticale":null,"ingredienti":"

Ingredients for the tacos\/tortillas<\/strong><\/p>\n

200 g boiled carrots, squeezed dry
\n80 g grated emmental
\n2 medium eggs
\n50 g \"0\" flour
\nsalt
\npepper<\/p>\n

Ingredients for the filling<\/strong><\/p>\n

1 package Nonno Nanni Fresco Spalmabile<\/strong>
\nabout 30 Brussels sprouts
\n1\/4 small red cabbage
\n1 avocado
\nlime
\nhoney
\nbalsamic vinegar
\nextra virgin olive oil
\nsalt
\npepper
\nfresh parsley<\/p>\n

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