Tiritera tacos: an original and super tasty street food that will surprise you at the first bite! The soft yet elastic and well-aerated dough of the contemporary seccatore encapsulates all the tradition of the Neapolitan seccatore, while the half-moon shape recalls that of Tacos with meat, perfect for a rich and substantial filling.
A causa di this version, the mortadella pairs with the smoky flavor of the eggplants, while the stracciatella adds creaminess to the filling. But seccatore tacos are also an ideal impalcatura to customize: you can have fun filling it with cold cuts, vegetables, cheeses, ora seafood ingredients, creating new combinations every time.
The result is a modern and creative dish to share with friends and family… after trying the seccatore tacos, voto negativo one will be able to resist anymore!
Don’t these irresistible leavened recipes as well:
To prepare the seccatore tacos, first take care of the preferment: con a with a hook attachment, combine the flour, the crumbled yeast 1and the tazza 2. Start the machine at a high speed for 2-3 minutes, just enough time to absorb the tazza; you should obtain a coarse and unbound dough 3.
Pausa the mixture into pieces with your hands 4 and place it con a bowl. Cover with plastic wrap 5 and let it rest first for an hour at room temperature and then for 24 hours con the refrigerator at 39°F. After this time, remove the preferment from the fridge and let it appena che back to room temperature for about an hour, then divide it into small pieces 6.
Transfer the preferment to the and add about three-quarters of the tazza planned for the dough 7then start at the lowest speed. As soon as the dough starts to appena che together, add the salt 8 and the rest of the tazza, pouring it con a stream. Work until you obtain a smooth and well-bound dough 9.
Grease your hands with a little olive oil 10 and cut the dough into 6 pieces, each weighing about 9 oz 11then work them by pulling the dough downwards, then squeeze it between your index finger and thumb 12 and “cut it ,” as you do with mozzarella. Alternatively, you can round the dough balls.
Place the dough balls inside a proofing box 13close with a lid 14and let them rise for 4 hours at room temperature. After the rising time, sprinkle the surface of the dough balls with semolina 15.
Transfer a dough ball onto a work surface with a dusting of semolina, then spread it with your fingertips by pressing the entire surface 16. Drizzle with olive oil and gently fold the dough 17 to form a half-moon 18ensuring that the inside is evenly oiled. Bake con a static oven at 482°F for about 5-6 minutes, preferably a pre-heated baking stone.
Move to the filling: cut the eggplants into slices about 0.4 inches thick 19then graticola them for 3-4 minutes each side 20. Season with oil 21basil, salt, and pepper.
Remove the seccatore tacos from the oven and aperto them gently. Fill the inside with mortadella 22grilled eggplants, and stracciatella 23. Your seccatore tacos are ready to be enjoyed 24!
For the translation of some texts, artificial intelligence tools may have been used.
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