A few months ago, you might remember my delicious zucchini tortillas, which I prepared for a simple lunch, filling them with cottage cheese, roasted peppers, and arugula. They were an unexpected hit both at the table and on social media! And since shortly before the Christmas holidays, I had the pleasure of being chosen by the Rizzoli Emanuelli Company as a Taste Ambassador for their excellent products, I decided to start offering you some delightful recipes, testing their quality! In the meantime, I wanted to thank Rizzoli for the package received during the holidays, a much-appreciated gift full of surprises, starting with the “limited edition” tin can illustrated and entirely hand-drawn; a real piece of decor that I will have the pleasure of displaying in my kitchen. Today, among their products, I will show you the “Rizzoline” from the Delights of the Sea line, anchovies caught in the Adriatic Sea, hand-processed and preserved in olive oil. They are incredibly tasty, you absolutely have to try them. In fact, I invite you to visit their page and purchase the entire suitcase with many seafood products to enjoy! But let’s get to my tortillas, this time I propose them with carrots and pumpkin, a version that we liked even more than the zucchini one. They are made in a short time and, given their versatility, can be filled as you wish. I stuffed them with a broccoli omelette, a few tablespoons of my legendary and inseparable vegan cauliflower leaf mayonnaise, and last but not least, some oil-marinated anchovies for a touch of extra flavor! They will be perfect to prepare the day before and then fill as if they were sandwiches, but the beauty is that they will be healthier and lighter than bread! They will also be great as a snack within an appetizer buffet or as a single dish to enjoy in the office or on an outdoor trip!
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 carrots (already cleaned)
- 7.1 oz pumpkin (cleaned)
- 1 egg
- 2.5 oz provola (grated or other stringy cheese)
- to taste aromatic herbs (thyme, dried chives)
- 3 tbsps breadcrumbs
- 1 pinch salt
- 3 eggs
- 2 tbsps milk
- chives (fresh or finely chopped thyme or parsley)
- 3 broccoli florets
- 2 tbsps grated Parmesan
- 1 pinch salt
- 2.8 oz vegan cauliflower leaf mayonnaise
- 6 fillets oil-preserved anchovies (Rizzoli Emanuelli)
Tools
- 1 Mixer
- 1 Grater
- 1 Hand Blender
- 1 Knife
- 1 Crepe Pan
- 1 Spatula
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Bowl
Steps
Start by grating both the carrots and the pumpkin with a large-holed grater, placed inside a large bowl (fig. 1).
Mix well to combine the two vegetables, add an egg and a pinch of salt (fig. 2). Also add the dried chives and the thyme leaves (fig. 3).
Mix with a spoon and add the grated cheese (fig. 4). Finally, add 2-3 tablespoons of breadcrumbs to give consistency to the tortillas and mix everything (fig. 5).
Take 2-3 level tablespoons of this mixture and form the tortillas by placing them on a baking sheet lined with parchment paper (fig. 6). Compact and flatten them with your fingers or the back of the spoon itself, without creating holes in the middle, spreading them to a circumference of about 4.7 inches (fig. 7).
Without adding oil, bake at 356°F in a preheated convection oven for about 18′-20′, or until golden brown (fig. 8). Turn off, take out of the oven, and let them cool. In the meantime, prepare your omelettes (about 3), beating them vigorously with a fork along with the milk, Parmesan, herbs, and a pinch of salt. Cook them in a crepe pan for a few minutes on each side (fig. 9).
Prepare the vegan mayonnaise separately according to recipe* (fig. 10).
You are ready to assemble your tortillas!
Cut each omelette in half and fill all the tortillas with each half. Spread some tablespoons of vegan mayonnaise inside, complete with an oil-preserved anchovy, and close the tortillas.
And voilà… your carrot and pumpkin tortillas with omelette and anchovies are ready to be enjoyed!
Bon Appétit from the Cucina di FeFè!
Storage
👉 If there are leftovers, you can store them in the fridge for 1-2 days in proper airtight containers and warm them up a few minutes in a preheated oven to revive the crispy effect on the surface.
👉 If there are leftovers, you can store them in the fridge for 1-2 days in proper airtight containers and warm them up a few minutes in a preheated oven to revive the crispy effect on the surface.
Tips
🟣 * For convenience, I recommend preparing the vegan mayonnaise in advance, even the day before, to have it ready when stuffing your tortillas.
🟣 I recommend consuming the tortillas immediately, i.e., a few minutes after taking them out of the oven, to savor them in all their fragrance and crispness. Once cold, their delicious crust will lose its texture. They will still be good but not as crispy as freshly baked.
