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For the tacos 4 slices of square Tramezzini bread 2 lettuce leaves 8 slices of Speck Alto Adige PGI Extra virgin olive oil for brushing
For the tartar sauce 75 g mayonnaise 20 g pickled gherkins 25 g jarred bell pepper strips ½ tbsp chopped chives ½ tbsp chopped parsley
For the tacos 8 slices of square Tramezzini bread 4 lettuce leaves 16 slices of Speck Alto Adige PGI Extra virgin olive oil for brushing
For the tartar sauce 150 g mayonnaise 40 g pickled gherkins 50 g jarred bell pepper strips 1 tbsp chopped chives 1 tbsp chopped parsley
For the tacos 16 slices of square Tramezzini bread 8 lettuce leaves 32 slices of Speck Alto Adige PGI Extra virgin olive oil for brushing
For the tartar sauce 300 g mayonnaise 80 g pickled gherkins 100 g jarred bell pepper strips 2 tbsp chopped chives 2 tbsp chopped parsley
Preparation
Tartar sauce
Drain the pickled gherkins and the bell pepper strips, then finely chop them. Put the mayonnaise in a small bowl, add the chopped gherkins, peppers, chives and parsley, and stir well. Keep refrigerated until ready to use.
Tacos
To prepare the tacos with Speck Alto Adige PGI, preheat the oven to 190°C circulating air. Place the bread slices on a cutting board and use a round cutter or a small bowl, approx. 12 cm in diameter, to cut out round discs.
Brush the bread slices with a little olive oil, fold them in the middle and place them into an inverted muffin tin so they keep their folded shape while baking. Bake the bread slices at 190°C for 10–12 minutes until golden brown. Remove from the oven and let cool for a few minutes.
Meanwhile, wash and pat dry the lettuce leaves and set aside.
Once the bread taco shells have cooled, spread a teaspoon of tartar sauce inside each one, then fill with half a lettuce leaf and two slices of Speck Alto Adige PGI. Add a little more tartar sauce on top and serve.
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