Let me just say that taking a gorgeous, appetizing picture of nachos is hard. The image certainly does not do these amazingly delicious Italian nachos justice. They were so good that I ate an insane amount all by myself. What exactly are Italian nachos? A creation I invented based on a little web research. I took elements from several recipes to make my own version.
First I fried pieces of tomato basil tortillas. Next I made an Alfredo sauce and heated up finely chopped Italian sausage. The chips were seasoned with salt and dried oregano before being topped with the sauce, sausage, and a heavy sprinkling of mozzarella cheese. The whole thing was topped with a tomato, sun-dried tomato, black olive, and pepperoncini salsa. The final result was to die for.
For more details on how I made them, read more.
For Alfredo sauce: Serves 1.
¾ cup plus 2 tablespoons heavy cream
3 tbs. unsalted butter
4 ounces grated Parmesan cheese
1/2 tsp. salt
fresh-ground black pepper
pinch of fresh-ground nutmeg
oil, for frying
2 tomato basil tortillas sliced into triangular pieces
dried, crushed oregano
1 Italian sausage, finely chopped
1/2 cup grated mozzarella cheese (don't use fresh mozzarella, it will make the chips soggy)
2 tablespoons finely chopped tomato
2 tablespoons finely chopped black olives
1 tablespoon finely chopped sun dried tomatoes
1 tablespoon finely chopped peppercini
red pepper flakes, optional for serving
For Alfredo sauce: