Italian taco delicious

[Atticus Pizzaballa]

ITALIAN TACO




An Italian take on the traditional taco made with a turkey sausage, escarole and tomato mixture atop a zesty white bean spread.







INGREDIENTS

16 oz Cento Low Sodium Chicken Stock

2 tbsp Cento Imported Extra Virgin Olive Oil, 1 tbsp reserved for white bean spread

1 lb Low Fat Turkey Sausage, casing removed

3/4 tsp Cento Ground Black Pepper

1 tsp Cento Crushed Red Pepper

2 Cento Whole Hot Cherry Peppers, sliced

1/2 cup Shallots, chopped and 1 tsp reserved for white bean spread

1/2 tsp Cento Fine Sicilian Sea Salt

Zested Lemon, to taste

1 Large Escarole, blanched and chopped

3 tbsp Bellino Italian White Balsamic Vinegar

1 cup Cento All Purpose Crushed Tomatoes

1/2 cup Pecorino Romano

Yellow Corn Tortillas, warmed

3 Plum Tomatoes, halved for garnish

1 can Cento Cannellini Beans (19 oz), drained

1 tbsp Shallots, diced

1 tbsp Dijon Mustard

1 tsp Smoked Paprika

1 Clove Garlic


DIRECTIONS


In a large pan over a high flame, heat two tablespoons of olive oil and grill the turkey sausage until it browns. Add the red onion, cherry peppers, salt, black pepper and red pepper, and continue to sauté until the red onion begins to render down. Add the escarole and begin stirring as it wilts. Once the liquid evaporates, add the lemon zest and balsamic vinegar to deglaze. When the vinegar smell dissipates, add the plum tomatoes and two cups of chicken stock. Bring to a boil, reduce heat and simmer until all the liquid has evaporated. Add the cooked ingredients to the food processor and squeeze in lemon juice. Set the meat mixture aside and prepare bean puree. Drain and rinse the white beans, then place in a pot and fill it with enough water to cover the beans. Bring the water for a boil for about two minutes to slightly soften beans, then drain and add the beans, garlic, bell peppers, paprika and a pinch of salt to the food processor. Begin to puree, adding 1 cup of reserved bean water slowly until the beans start to loosen slightly, adding one tablespoon of olive oil. Plate the taco first by brushing a hot grill pan with olive oil and heating the taco shells until they begin to brown. Remove the shells, add taco mixture and top with puree, diced tomato, minced red onion and minced escarole.

[kit]

"Italian Taco"? That almost sounds like an oxymoron, like Catholic Bar-Mitzvah. But regardless of the name, the recipe looks delicious and I'm going to try it. Thanks AP.

[Clipper]

I guess I have inadvertently had a variation of the Italian taco. Actually more like an Italian burrito. I am a fan of wraps and often make a wrap instead of a sandwich. Not long ago we made wraps with Italian sausage, sweet peppers, and mozzarella cheese, rolled and wrapped in a flour tortilla.

Kathy loves quesadillas so we often have left over 10 inch tortillas. They come in packages of 8 or 10 and we never use over 4-6 for the quesadillas. They stay fresh for a long time and can be refreshed by putting them in the microwave for 15 seconds or so with a damp paper towel, making it opportune to enjoy a wrap or two.

I doubt that we will try the taco recipe. It requires too many ingredients that we normally don't stock in the pantry or buy. Here in the South we would struggle to find Italian ingredients that are readily available in your area.

[Atticus Pizzaballa]

Many years ago when I was working I liked to make lobster quesadillas. My Mom loved them. I also like to make Classic New England Lobster Roll. I have to make both again before I die.