Mexican street food meets Campania cuisine: here is Tiki Tako, the tacos with the Neapolitan filling
What happens when one of the most classic condiments of the Campania tradition dives into a taco, a typical Mexican dish made from cornmeal? I was born Tiki Tako, crispy tacos stuffed with sausage and broccoli and sprinkled with a delightful fondue of parmesan. This encounter between cultures arises from the love of food, local traditions and the desire to experiment: it happens in Nocera Inferiore (Salerno), thanks to the passion of Brenda Pisacane, who proposed them in his restaurant Made in B.
In addition to being a delicious dish forappetizer, exploiting the taco in this way opens up a world of possibilities: the idea is perfect as empty fridge, to be stuffed with imagination, but also for reuse leftovers in an original way. From ragout Sunday at chicken shreds on the spit, to be combined with a crunchy salad. And to stay on the Campania theme, why not try them with the classic dressing of escarole, olives and pine nuts or with the typical Eggplant A Mushroom with tomato sauce?
Making these crunchy tacos at home is easy! Below you will find the complete recipe for Brenda Tiki Tako, starting from the dough. If you are short on time, also use ready-made torillas or wraps, and proceed directly with frying in a pan.
Tiki Tako, the tacos recipe with sausage and broccoli
Ingredients
For 6 tacos
140 g water
75 g Flour 0
75 Fioretto corn flour
1 tablespoon of extra virgin olive oil
1 pinch of salt
1 teaspoon of baking soda
Peanut oil to taste
For the stuffing
2 bunches of broccoli
3 pork sausages with fennel
2 cloves of garlic
1 hot pepper
1/2 glass of water
1/2 glass of white wine
Extra virgin olive oil to taste
Salt to taste.
Pepper as needed.
For the fondue
100 g cream
100 g Parmesan cheese
Method
Add the flour, salt and baking soda in a bowl. Then add the oil and gradually pour in the water and start working the dough until a smooth and homogeneous mixture is obtained. Let the dough rest for 30 minutes at room temperature, then knead it again briefly and divide the dough into 6 loaves of the same size. Roll out each loaf, on a lightly floured surface, forming a thin layer of dough.
Cook each tortilla, about two minutes per side, in an already hot non-stick pan with no added fat. To obtain crispy tacos, create cylinders with aluminum foil, around which to wrap the previously prepared tortillas, and then fry in peanut oil until crispy.
For the filling, first of all clean the broccoli, washing them under running water, removing the yellowest leaves and removing the leaves from the stems. Fry the extra virgin olive oil, along with a clove of garlic and chilli pepper. Then add the broccoli and cook over high heat, adding half a glass of water, salt, pepper and then cover with a lid. Let it cook for about 15 minutes.
In the meantime, remove the sausages from the casing. Heat a drizzle of oil in a pan with a clove of garlic, then add the crumbled sausages and brown them well. At this point, blend with the white wine and let it evaporate on a high flame. Extinguish the fire.
For the fondue, heat the cream in a saucepan. When it is hot, but before reaching the boil, add the Parmesan cheese and stir constantly with a whisk. When the mixture has amalgamated, turn off the heat and let it cool.
Make up the tacos, filling first with the broccoli, then with a few pieces of sausage and finally garnished with the parmesan fondue and a minced pepper.
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