A unique twist on a crowd favorite, these Basque Nachos combine hearty flavors and melty goodness for the ultimate comfort bite.
Basque Nachos
| Prep Time | 20 minutes |
| Assembling Time | 5-10 minutes |
| Total Time | 25-30 minutes |
| Portion Size | can serve 2-3 persons |
WHAT YOU'LL NEED:
| Ingredients | QTY | UOM |
| FOR ROMESCO | ||
| chopped walnut, toasted in a dry pan until fragrant | 50 | g |
| Mazza Red Pimiento, drained | 200 | g |
| garlic | 1 | clove |
| Dolce Vita Apple Cider Vinegar | 1/2 | tbsp |
| paprika | 1 | tsp |
| milk | 2 | tbsp |
| Potato chips | 170 | g |
| Dolce Vita Sliced Jalapeno, cut in half (portion into 2) | 80 | g |
| Dolce Vita Black Sliced Olives, cut in quarter (portion into 2) | 80 | g |
| Mazza Anchovies in Sunflower Oil | 30 | g |
| Euro Rich Sliced Smoked Pancetta | 50 | g |
STEPS:
-
For romesco, in a food processor add the drained peppers, chopped walnuts, garlic, vinegar, paprika and milk. Season with salt and pepper to taste, then whizz to a chunky sauce. Transfer in a bowl. Set aside in the chiller.
-
On a serving plate, pile up the chips. Add half of your sliced black olives and jalapeno. Top in the anchovies and romesco. Mix until well combined.
-
Slice your pancetta in strips.
-
Let’s start layering, on a separate plate, add your mixed nachos, sliced black olives and jalapeno. Repeat for 2 more layers, using the remaining nachos, black olives and jalapeno.
-
Finish by topping generously with grated Parmesan cheese. Serve immediately.
