Parmesan tacos and summer garnish

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Parmesan tacos and summer garnish

Parmesan tacos and summer garnish

Parmesan tacos and summer garnish
Parmesan tacos and summer garnish

Number of people

150 g grated Parmesan cheese

4 tomatoes

100 g pitted black olives

100 g feta cheese

1/2 onion

Basil or chives

1 small can of salmon or tuna rillettes

rocket leaf


1 tablespoon olive oil

Preparation: 40 min
Step 1
For the parmesan tacos:
Step 2
On a greased plate, form rounds of parmesan cheese, 10/12 cm in diameter, in a very thin layer.
Step 3
At your convenience, add pepper or spices to the parmesan cheese.
Step 4
Put the oven in the "grill" position.
Step 5
Watch carefully and remove the patties as soon as they are very lightly golden.
Step 6
Be careful, it goes very fast: if you take them out too early they will be soft, too late the tacos will be brittle.
Step 7
Immediately place them on an object (such as a round rod like a rod for example) so that they take the form of tacos.
Step 8
For the garnish:
Step 9
In a bowl, cut the tomatoes and half of the onion, feta cheese, black olives, herbs and rillettes into small cubes.
Step 10
The smaller the pieces, the easier the filling will be.
Step 11
Mix well with a pinch of pepper and a tablespoon of olive oil. Do not add salt because parmesan and feta cheese already salt well.
Step 12
Garnish the tacos delicately with arugula and tomato salad.
Step 13
Be careful: prepare at the very last moment, while your guests finish the aperitif for example so that the tacos are crispy.
Author's note
For the garnish, try whatever you like, why not pepper, cucumber, ham... As long as it's not liquid! It's a small summer improvisation, very simple, which takes a little time but has the most beautiful effect.

I add my grain of salt

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