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 semolina flour, corn flour and 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!