Nachos with mild Provolone Valpadana P.D.O., Pico De Gallo salsa and fresh coriander
- 200 g of Nachos
- 200 g of mild Provolone Valpadana P.D.O.
- 1/2 of a white onion
- 1 large tomato not too ripe
- 6 tufts of fresh coriander
- Extra-virgin olive oil, salt, pepper
- Doses for: 4 people
- Preparation time: 25 minutes
Recipes for nachos with mild Provolone Valpadana P.D.O., Pico De Gallo salsa and fresh coriander
Prepare the Pico De Gallo by finely chopping the onion and the tomato, well washed and dried. Wash and dry the coriander and finely chop 4 tufts of it..
Place all the chopped ingredients in a bowl and season with salt, pepper and 2 tablespoons of
extra-virgin olive oil. Set aside.
Grate the mild Provolone Valpadana P.D.O. using a cheese grater wide holes and sprinkle it on the nachos, previously placed on a baking pan lined with wax paper.
Bake at 200° C for 10 minutes, until the cheese is well melted. Remove from the oven, sprinkle with the Pico De Gallo salsa, garnish with fresh coriander and serve.
Ingredients for 4 people:
- 320 ml of tequila
- 160 ml of lime juice
- 200 ml of triple sec
- Ice, salt, lime slices for garnish
Dip the rims of 4 glasses in lime juice and then in the salt.
Pour half of the tequila, lime juice and triple sec into a shaker and shake it until condensate appears on its surface.
Pour the first two cocktails into the glasses and repeat with the rest of the ingredients. Garnish with lime and serve.
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