3 Salty Tacos versions
with Mini Piadina
Mini piadina with octopus, lettuce, grilled peppers and almond pesto
Ingredients
- Sfogliata Mini Extra Virgin Olive Oil
- Octopus
- Salad
- Peppers
- Almonds
- Basil
- Olive oil
- Salt
Procedure
Blend the basil with the almonds and a pinch of salt.
Add the oil and blend to obtain a homogeneous pesto.
Cut a red pepper into strips, season with oil and salt and grill.
Put the octopus back on the grill so that it is lightly toasted.
Toast the Sfogliata Mini Extra Virgin Olive Oil in a hot pan for 1 minute on each side and stuff with a lettuce leaf, the pepper, an octopus tentacle and the almond pesto.
Mini piadina with raw vegetables and robiola cream with aromatic herbs
Ingredients
- Sfogliata Mini Extra Virgin Olive Oil
- Red cabbage
- Aromatic herbs
- Robiola
- Tomatoes
- Avocado
- Olive oil
- Salt
Procedure
Season the red cabbage with a pinch of salt and a drizzle of oil, stir and leave to stand for 10 minutes.
Chop the herbs to a generous tablespoon.
Mix the herbs with the robiola, a pinch of pepper and a tablespoon of lemon juice.
Cut the tomatoes into slices.
Peel the avocado and cut into thin slices.
Toast the Sfogliata Mini Extra Virgin Olive Oil in a hot pan for 1 minute per side.
Stuff with a tuft of cabbage, the tomato and avocado slices and finish with the herb robiola.
Mini piadina with turkey strips, yellow tomatoes, avocado cream
Ingredients
- Sfogliata Mini Extra Virgin Olive Oil
- Turkey Breast
- Yellow Tomatoes
- Lemon
- Chilli pepper
- Avocado
- Spinach
- Olive oil
- Salt
- Pepper
Procedure
Cut the turkey breast into strips, season with salt, pepper and oil.
Cook the meat in a hot pan for 5 minutes over a high flame, stirring continuously.
Cut the avocado flesh into chunks, blend with the lemon juice, a little oil, a pinch of salt and chilli pepper to taste to obtain a cream.
Dress the spinach with oil and salt. Cut the yellow cherry tomatoes into slices.
Toast the Sfogliata Mini Extra Virgin Olive Oil in a hot pan for 1 minute on each side.
Stuff with the spinach, turkey, cherry tomatoes and avocado sauce.
