Mini Tacos with Grana Padano and Sausage
Category: Appetizer
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Grana Padano DOP (Grana Padano cheese) | 120g |
| Sausage | 200g |
| Cherry Tomatoes | 100g |
| Zucchini | 40g |
| Tropea Red Onions | 30g |
| Fresh Chili Pepper | 1 |
| Marjoram | To taste |
| Extra Virgin Olive Oil | To taste |
| Avocado | ½ |
| Lemon | ½ |
| Salt | To taste |
| Black Pepper | To taste |
Instructions:
-
Prepare the Zucchini:
Begin by washing and trimming the zucchini. Cut off the ends, then slice them into thin rounds. Using the green part, cut into small sticks, then dice them into cubes for a fine texture.
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-
Slice the Onions:
Peel and slice the Tropea red onions thinly. Set them aside. -
Chop the Chili:
Remove the seeds and finely chop the fresh chili pepper to add a slight heat to the dish. -
Prepare the Sausage:
Cut open the sausage casing lengthwise, then extract the sausage meat. In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the sausage and sauté for a few minutes, breaking it apart with a wooden spoon until it starts to brown. -
Add the Vegetables:
To the pan with the sausage, add the diced zucchini, sliced onions, and chopped chili. Stir everything together and cook for another few minutes until the vegetables soften and take on some color. -
Make the Grana Padano Crisps:
While the sausage and vegetables cook, heat a non-stick pan over medium-high heat. Sprinkle about a tablespoon of grated Grana Padano DOP cheese in the center of the pan, forming a small circle (approximately 5-6 cm in diameter). Let the cheese melt and harden. Once it starts to firm up, flip the crisp using a spatula and cook for about 1 minute on the other side until golden and crisp. -
Shape the Crisps:
Once the cheese is golden, carefully remove it from the pan with a spatula. To form the taco shell shape, place the crisp over the handle of a wooden spoon or spatula. Allow it to cool and harden into a concave taco shell shape. -
Make the Avocado Sauce:
Cut the avocado in half and scoop out the flesh into a tall glass. Add the juice and zest of the lemon, a drizzle of extra virgin olive oil, a pinch of salt, and some freshly cracked black pepper. Using an immersion blender, blend everything together until smooth and creamy. -
Assemble the Mini Tacos:
Once the Grana Padano crisps have cooled and set, take each crisp and fill it with a spoonful of the sausage and vegetable mixture. Top with halved cherry tomatoes for a fresh burst of flavor. -
Garnish and Serve:
Finally, spoon some creamy avocado sauce over the filling, and garnish with fresh marjoram for an added herbaceous touch.
These mini tacos are now ready to enjoy! Bite into the crispy, cheesy taco shell, savor the savory sausage and vegetable filling, and delight in the creamy, zesty avocado sauce. Perfect as an appetizer for your next gathering!
