Suggested by Chef Angelo Carannante
To make 6 tacos
¾ cup organic semolina flour
¾ cup cornstarch
1 ½ cups Italian organic 00 flour
½ cup water
1 teaspoon salt
3 ½ tablespoons grated parmesan
2 tablespoons of extra virgin olive oil
For the filling
1 1/2-2 cups mixed bitter salad leaves
¾ cup sliced, toasted almonds
1 medium sized pear, diced
extra virgin olive oil, as needed
Combine the organic semolina flour, organic corn flour and organic 00 flour, then place on a work surface. Make a well in the center and add the water, salt, grated parmesan and two tablespoons of extra virgin olive oil. Knead by hand until the mixture forms a smooth dough.
Roll the dough with a rolling pin until its very thin, then make discs with a diameter of about 4 inches.
Preheat the oven to 350F.
Line several baking trays with parchment paper, brushed with oil, and arrange the discs on top.
When oven is hot, bake the discs for about 5 minutes or until they are cooked through. Remove from oven; to give the characteristic taco shape, drape each over an upside-down baguette mold.
Put the mixed salad, the almonds and the pears in a bowl. Toss with the extra virgin olive oil and use to fill the tacos.
Enjoy to Angelo Carannante!
With a Michelin star since 2019, Angelo was born with a passion for cooking. Son of a fishing family, he has a strong relationship with the sea and the area where he comes from: the Campi Flegrei.
He trained with chef Giuseppe Daddio which meant he has worked in many famous restaurants.
Then he worked as a sous chef with the pluri-Michelin starred chef Paolo Barrale and for some years at the Grand Hotel Excelsior Vittoria in Sorrento as sous chef of chef Luigi Tramontano.
In 2016 he opened Caracol in the Campi Flegrei, finally returning to work in the place where he was born and where he earnt his Michelin Star three years later.
