Making the perfect Antip-achos Italian Nachos and Fish Stick Parm should only take approximately 40 min . It’s considered an Easy level recipe. Below are the ingredients and directions for you to easily follow. The Antip-achos Italian Nachos and Fish Stick Parm recipe can feed your family for 4 servings.
There are many different ways to make this Antip-achos Italian Nachos and Fish Stick Parm recipe. Once you’re familiar with our recommended ingredients and directions, you can add your own twist to this recipe to make it your own! We’ve also listed potential Cookware items below that might be necessary for this Antip-achos Italian Nachos and Fish Stick Parm recipe.
Antip-achos Italian Nachos and Fish Stick Parm Popular Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, grated
- Pinch crushed red pepper flakes
- 1 (15-ounce) can crushed tomatoes
- Salt
- Freshly ground black pepper
- 1 (11-ounce) box fish sticks (18 sticks)
- 1 cup grated Parmigiano-Reggiano
- 1 1/2 cups shredded provolone cheese, divided
- 1/2 cup shredded basil, about 10 leaves
- 6 pita breads
- Olive oil cooking spray
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 3 roasted red peppers, drained, pat dry and chopped
- 1 small jar marinated mushrooms, drained and chopped
- 1 can artichoke hearts in water, drained, quartered
- 1/2 cup chopped pitted good quality olives
Steps for making Antip-achos Italian Nachos and Fish Stick Parm
- Preheat the oven to 425 degrees F.
- Heat a small sauce pot with oil over medium heat. Add garlic and crushed pepper flakes and cook 1 to 2 minutes. Stir in tomatoes and season with salt and pepper. Simmer a few minutes.
- Arrange the fish sticks in a baking dish and pour half the sauce over the fish – reserve the rest to pass at the dinner table. Scatter 1/2 cup provolone cheese and the Parmesan over the fish and bake 18 minutes until fish is crispy and cheese has melted. Garnish with lots of fresh shredded basil.
- While fish bakes, cut the pita breads into wedges, 6 per pita, using a knife or kitchen scissors. Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano and bake 10 to 12 minutes until crisp. Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining 1 cups provolone cheese. Place the nachos back in the oven 5 minutes to melt cheese then serve.
Popular Categories for this Recipe
- American – American(s) may refer to:
- Provolone Recipes
- Artichoke – The globe artichoke (Cynara cardunculus var. scolymus), also known by the names French artichoke and green artichoke in the U.S., is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist.
- Main Dish
You might need the following Cookware
In this section we’ve listed Cookware items that might be helpful to make this Antip-achos Italian Nachos and Fish Stick Parm recipe (or similar recipes). If certain tools or utensils are not applicable, then ignore and choose relevant items.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
