A couple of FB friends asked for this recipe weeks ago, but I’ve never had a chance to sit down and write it out. So my daily contribution to the blogosphere today is a truly delicious (though not at all healthy) appetizer recipe for Italian Nachos.
You can do this the all home-made way, like I do, or you can cheat and use your favorite red and alfredo sauces.
Ingredients:
Red Sauce
3-5 cloves garlic, minced
28 oz. crushed tomatoes
14.5 oz. tomato sauce
6 oz. tomato paste
Oregano, basil, parsley, rosemary, thyme—whatever you like.
Alfredo Sauce :
3-5 cloves garlic, minced
1/4 c. butter
½ c. heavy whipping cream
¼ c. Parmesan cheese (the real stuff, the kind that melts)
Nachos:
Refrigerated wonton wrappers
Toppings: sausage, pepperoni, olives, green peppers,
mushrooms, whatever you want.
Mozzarella, provel, or other Italian cheese.
Instructions:
Red Sauce (time intensive):
3-5 cloves garlic, minced
—Sautee in olive oil until fragrant, but not brown.
—Add:
28 oz. crushed tomatoes
14.5 oz. tomato sauce
6 oz. tomato paste
Oregano, basil, parsley, rosemary, thyme—whatever you like.
—Cook slowly for two hours, stirring often. It should not boil.
Alfredo Sauce (15 min.):
3-5 cloves garlic, minced
—Sautee in ¼ c. butter until fragrant, but not brown.
—Add:
½ c. heavy whipping cream
¼ c. Parmesan cheese (the real stuff, the kind that melts)
—Melt & mix.
Nachos:
Slice refrigerated wonton wrappers and fry in oil.
Prepare toppings: sausage, pepperoni, olives, green peppers, mushrooms, whatever you want.
Assembly:
—Layer chips in a baking pan with low sides.
—Spoon Alfredo sauce over it
—Layer toppings, red sauce, and mozzarella (or provel) cheese.
—Repeat layers.
—Broil on low—keep an eye on it; the cheese will burn easily.
Kathleen M. Basi 