Cured beef and parmesan cheese tacos
For 4 servings:
• 1 bag of grated Parmesan cheese
• 100 g of thinly sliced cured beef
• 1 mango
• 1 tub of cherry tomatoes
• 1 bag of rocket and lamb's lettuce
• 4 spoonfuls of extra virgin olive oil
• 3 spoonfuls of balsamic vinegar
• Salt
• Black pepper
PREPARATION
PREPARING THE TACOS
1. Place a sheet of baking paper on a baking tray.
2. Place 4 mounds of the grated cheese on the tray.
3. Squash them using your hands and mould them into circles.
4. Bake at 180º until the cheese melts.
5. Remove from the oven and shape them into tacos before they go cold.
6. Drape them over a rolling pin so that they keep their shape.
PREPARING THE VINAIGRETTE
1. Place some salt and black pepper to taste in a bowl.
2. Add the olive oil and balsamic vinegar.
3. Mix well and place in the fridge.
FOR THE FILLING
1. Peel the mango, cut it into medium thick slices and place in the fridge.
2. Wash the cherry tomatoes, cut them in half and place them in the fridge.
SERVING (FOR EACH TACO)
1. Put the cheese tacos on the plate you are going to serve them on.
2. Add the filling in this order: cured beef, leaves, mango slices and cherry tomatoes.
3. Sauté them with the vinaigrette to taste.
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