Italian Nachos

Ingredients:

Italian salsa:

• 8 seeded hot peppers (recommended: peppadews)
• 4 plum tomatoes, diced
• 1/3 cup chopped red onion
• 1 tbsp minced garlic, about 2 cloves
• 1/4 cup parsley leaves
• 2 tbsp capers (1 tbsp chopped, 1 tbsp whole)
• 2 tablespoons hot pepper juice
• 1 tbsp extra virgin olive oil
• 1 teaspoon freshly ground black pepper
• Table salt

Filling:

• 200 g of ground beef
• 200 g of minced pork with Italian seasonings
• 1 tbsp extra virgin olive oil
• 1/4 onion, diced
• 1 tbsp. minced garlic

Topping:

• 1/4 tbsp. ricotta cheese
• 200 g of grated mozzarella or soft cheese
• 50 g hard salami, cut into small strips
• 1/4 cup sour cream
• 1 tbsp. chopped basil leaves
• 1 tbsp chopped parsley leaves
• 4 green onions, thinly sliced
• 2 tablespoons small pepperoncini chili peppers, optional

Wheat chips:

• 1 package Chinese wonton dough, each sheet cut into two pieces
• 3 tbsp. vegetable oil
• Table salt

Preparation:

1. Prepare the salsa:
   
   In a separate mixing bowl, combine all ingredients: peppers with juice, tomatoes, capers, red onion, garlic, parsley, oil, salt and pepper.
2. Prepare the filling:
   
   Add half the olive oil to the pan and heat to medium-high. Brown the ground beef, then transfer to a serving dish. Add the remaining olive oil to the pan and sauté the onion until translucent, about 4-5 minutes.
   
   Add the garlic and stir for 2 minutes to prevent burning. Return the fried minced meat and mix well.
3. Prepare the topping:
   
   In a small food processor or blender, combine the ricotta cheese and sour cream. Transfer the mixture to a resealable bag and refrigerate until ready to serve.
4. Prepare the chips:
   
   Heat oil in a shallow frying pan over medium-high heat to 180°C (350°F). Place the wonton chips in the oil and fry until golden brown on both sides. Then drain the chips on a paper towel. Sprinkle with salt after draining.
5. Assemble the Nachos:
   
   Preheat oven with grill function.
   
   On a large heat-proof dish, layer the chips, then the meat layer (reheat if necessary), and sprinkle with a little mozzarella. Repeat with the other half of the ingredients, adding more cheese.
   
   Place the dish in the oven and bake until the cheese is melted (keep an eye on it constantly). Remove the nachos from the oven and top with salami, herbs, and salsa.
   
   Remove the bag of ricotta mixture and snip off a corner. Pipe the mixture onto the nacho dish. Sprinkle with green onions and chili flakes. The dish is ready.