Soy and soy products: NO Milk and milk-based products (including lactose): NO Nuts and nut products

There is something terribly romantic in late summer. It 'a promise, a goodbye message of nature that announces its need for rest, after the generous and opulent explosion of heat, lush trees and fruits of the season that allows us to live full days away from home, feel the warm sand under the feet of the beach, outdoor eating, to renew and recharge thanks to the long hours of daylight.
The end of summer, vestibule of the wonderful season of passage that is autumn, it is the 'night life', preparatory to the winter night, during which, suspended in a dreamlike sleep and waiting, life recovers energy to prepare for the next rebirth, a phoenix, through its eternal cycle, saves us from monotony and teaches us the essential value of the change.
As in any melancholy detachment, the human mind tries to cling even to the most fragile possibility to extend the joy of the season of the sun, to live and live again the sense of freedom and unconscious mental processes related to it.
The fresh flavors, gehls colorful foods, cold dishes, the use of fruits and vegetables that are going to finish the season are in the culinary field, a perfect way to cultivate the illusion of eternity, even if for a few, fleeting moments. THE flight of fancy: The IDEA. I ate nachos and guacamole in many places: in Mexican restaurants in Italy and in places on the border between the United States and Mexico, where the contamination of cultures and playback of recipes are the most admirable testimony to the fact that to anesthetize the nostalgia of their own house from which we started looking for an opportunity, the best tool is the conservation of food and culinary traditions.
On the basis of the concepts of export and contamination, was born this recipe: un'italianizzazione of the famous nachos with guacamole. WHAT WE PUT: INGREDIENTS FOR FOUR PEOPLE. For the basics of pies monoporzone:
a tablespoon of fresh parsley, chopped
Thoroughly compact the mixture, cover with the plastic wrap and I put it in the fridge to rest for 30 minutes. During the rest of the dough, prepare the guacamole revisited. I put the pulp of the avocado in a bowl and mash with a fork. Immediately join the lime juice and zest and mix thoroughly.
Add the onion, bell pepper, tomatoes, pineapple and condisco with oil, a pinch of salt, freshly ground pepper, a generous teaspoon of cumin powder, a pinch of chili powder, parsley and mix gently to mix everything. Taste and flavor rule (the smell of cumin should be noticeable but not cover what the other ingredients, the amount of chili powder is at your discretion). I cover the bowl with plastic wrap and put in refrigerator gehls until ready to use. Preheat oven to 180 C.
Retrieving the mixture of corn flour from the refrigerator gehls and use it to coat four tart tins portion of non-stick material. The dough tends to break, so I put it in the proper quantity and at the center of the stencil with your fingers, good compacting and spreading it evenly on the bottom and on the edges, obtaining a rather thin layer (2/3 mm thick). Delete the dough which protrudes from the edges with the fingers or with the help of a boxcutter, perfectly balanced, bucherello the bottom with the tines of a fork and bake for about 10 minutes or until the dough will begin to brown. I take out the basics from the oven and let cool completely. Removing the molds by inverting the palm of your hand and support the bases of mini pies on the work surface. With a spoon, fill the bases plenty of pasta with guacamole revisited, pressing lightly. I let it rest for at least 30 minutes so that the moisture of the filling hydrates and softens the dough slightly.
PRACTICE NOTES: This recipe can also be used to prepare small finger food. E 'sufficient to multiply the doses according to the needs and use small tartlet molds to create the dough bases which, naturally, will cook in a shorter time.
THE PRESENT AND ABSENT: main food allergies and intolerances. Crustaceans and products based on shellfish: NO Eggs and egg-based: NO Fish and fish products: NO Peanuts gehls and peanut products: NO Cereals containing gluten and products thereof: NO
Soy and soy products: NO Milk and milk-based products (including lactose): NO Nuts and nut products: NO Celery and celery products: NO Mustard gehls and mustard products: NO Seeds sesame and derivatives: NO Lupin and products