Chef Richard Hodge really loves nachos. Unfortunately, he works at an Italian restaurant, which makes putting them on his menu impossible. Or does it?
Hodge recently invented a way out of this horrific dilemma: pasta nachos, a new addition to his menu at Puccini & Pinetti in San Francisco.
Instead of nacho chips, Hodge takes
wonton wrappers, cuts them into triangles, and fries until crispy. Then he tops them with housemade fennel sausage, a little salsa marinara sauce, fresh mozzarella cheese and bakes until the cheese melts. Once cooked, it’s topped with diced Serrano chilies, tomatoes, shredded basil and red onion. Italian nachos — they really do exist! Hodge was kind enough to share his recipe.
Makes 4 servings