Tuscan Garden Infused Tacos

Introduction

Benvenuti! Today, we bridge the rolling hills of my Tuscan home with the vibrant spirit of the taco. In my kitchen, we call this a fusion of necessity and joy. We are using a soft, hand-pressed piadina dough infused with my rosemary-garlic oil to act as our shell, cradling a rich, slow-simmered lentil and walnut ragù. It is a dish that honors the cucina povera tradition—using humble ingredients to create something truly magnificent and soul-warming.

Ingredients

• 3 cups Type 00 flour
• 1 cup warm water
• 4 tbsp rosemary and garlic-infused extra virgin olive oil
• 1 tsp sea salt
• 2 cups cooked small brown lentils (Castelluccio if possible)
• 1/2 cup toasted walnuts, crushed
• 1 tbsp tomato concentrato (paste)
• 1 tsp dried wild oregano and a pinch of peperoncino
• 1 cup finely shredded radicchio or cavolo nero
• 1/2 cup cashew cream (soaked cashews blended with lemon and sea salt)
• Fresh flat-leaf parsley and lemon zest for gremolata

Instructions

1. In a large wooden bowl, combine the flour and salt. Create a well and pour in the warm water and 2 tablespoons of the infused olive oil.
2. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Let it rest under a damp cloth for 30 minutes.
3. While the dough rests, sauté the lentils and walnuts in a pan with a splash of the infused oil, tomato paste, oregano, and peperoncino. Stir until the flavors marry and the mixture is thick.
4. Divide the rested dough into 8 small balls. Roll each into a thin disc, about 6 inches in diameter.
5. Heat a dry cast-iron skillet over medium-high heat. Cook each disc for about 1 minute per side until golden spots appear and they puff slightly. Keep them warm in a clean kitchen towel to stay soft.
6. To assemble, spoon the warm lentil-walnut ragù into the center of each piadina.
7. Top with a handful of shredded radicchio for bitterness and a generous drizzle of the cashew cream.
8. Finish with a sprinkle of fresh parsley, lemon zest, and a final drop of the raw infused rosemary oil.

There it is—a piece of my heart and my garden, folded into a new tradition. These tacos are best enjoyed immediately while the piadina is still supple and the infused oil is at its most fragrant. I hope this brings a bit of Tuscan sunshine to your table. Buon appetito!

Isabella