With this recipe she participates in the Naked Fish Finger Food Contest 2015

BALSAMIC VINEGAR OF MODENA GUERZONI: FEEDING THE GOOD THAT COMES FROM THE LAND

For this recipe we have prepared small tacos with a mix of rye flour, sunflower seeds, sesame, wheat, oats, spelled, barley, corn that we then stuffed with small pieces of steamed mackerel, a froth of squacquerone and rocket .

Ingredients for 10/12 tacos:
60 g mix of rye flour, sunflower seeds, sesame, wheat, oats, spelled, barley, corn
60 g water
3 g yeast
1.5 g salt
Mix all the ingredients together and work them for a couple of minutes. Spread thinly with a rolling pin. Pierce the dough with a fork. With a mold, cut discs of 6.5 cm in diameter. Hang the disks in the grill of the oven so as to take the shape of the puff tacos. Bake at 180 ° C for 5-6 minutes.
Ingredients for the topping:
1 clear of 350/400 g
BALSAMIC VINEGAR OF MODENA GUERZONI
100 g of squacquerone
1 bunch of arugula
extra virgin olive oil
salt
Preparation:
Clean mackerel eliminating interior, then wash in cold water, sfilettarlo and with tweezers, remove all plugs. Cut small slices 1.5 cm wide. Arrange them in a perforated pan and steam cook for about 2 minutes. Cool them quickly.
Working squacquerone with a whip and put it in a pastry bag with the tip rifled.
Wash the rocket and drain it well.
Dial the tacos putting inside each a small slice of mackerel, (seasoned with a drizzle of extra virgin olive oil and a pinch of salt) a tuft of squacquerone foam, 2 leaves of arugula and a few drops of balsamic vinegar OF MODENA GUERZONI.