What happens when one of the most classic ingredients of the Campania tradition dives into a taco, a typical Mexican dish made with corn flour? Tiki Takos are born: they’re tacos stuffed with sausage and friarielli, then sprinkled with a delicious parmesan fondue. This meeting of cultures is born from the love for food, local traditions and the desire to experiment. Tiki Takos were invented in Nocera Inferiore (Salerno), thanks to the passion of
Brenda Pisacane, a chef who serves them in her local Made in B. As well as being a tasty idea for an aperitif, using tacos in this way opens up a world of possibilities: this recipe is perfect as a way to empty the fridge, to be filled with all kinds of imaginative ingredients – but also perfect for reusing leftovers in an original way. From Sunday ragout to spit-roasted chicken fillets, or to combine with a crispy salad. And to stay in the theme of Campania, why not try them with the classic addition of escarole, olives and pine nuts, or perhaps with a typical tomato mushroom eggplant mix?
Preparing these crispy tacos at home is very easy! Below is the complete recipe for Brenda's Tiki Takos, starting with the dough. If you don't have much time, use ready-made torillas or piadine, and proceed directly to frying them in a pan.
Recipe for Tiki Takos, tacos with sausage and friarielli
Ingredients for 6 tacos
For the stuffing: 2 bunches of friarielli, 3 pork sausages with fennel, 2 cloves of garlic, 1 chilli pepper, 1/2 glass of water, 1/2 glass of white wine, Extra virgin olive oil, Salt, Pepper
For the fondue: 5 tbsp. cream, 5 tbsp. grated Parmigiano Reggiano
Method
Cook each tortilla, about two minutes per side in a non-stick pan already hot without adding any oil or butter. For crunchier tacos, create cylinders with aluminium paper and wrap around tortillas to hold shape. Fry them in peanut oil until crunchy.
For the filling, first clean the friarielli, washing them under running water and removing yellow leaves from the stems. Fry clove of garlic in extra virgin olive oil with chili pepper. Then add the friarielli and cook them over high heat, adding half a glass of water, salt and pepper. Cover with a lid. Let cook for about 15 minutes.
In the meantime, remove the sausages from their casing. Heat a drizzle of oil with a clove of garlic in a pan, then add the crumbled sausages and brown them well. At this point, blend with the white wine and let it evaporate over high heat. Turn off the heat.
For the fondue, heat the cream in a saucepan. When it is hot, but before it boils, add the Parmigiano Reggiano cheese and stir with a whisk constantly. When the mixture is well- blended, turn off the heat and let cool. Make the tacos, filling them first with friarielli followed by a few pieces of sausage and finally, garnish with Parmigiano Reggiano cheese fondue and ground pepper.