INGREDIENTS
- HOMEMADE NACHOS WITH GUACAMOLE:
- – 125 g corn flour (polenta) or use wonderful corn flour.
- – 250 g widespread flour.
- – 4 tbsp oil.
- – Sal.
- – 50 g grated cheese.
- – Scorching water amount wanted.
- – 1 cdita paprika.
- – 1 tsp garlic powder.
- – 1 tsp onion powder.
- Guacamole:
- – third coat.
- – 1/2 cup of spherical tomato lower into cubes.
- – 1/2 cup of pink onion lower into cubes smaller than the tomato.
- – Barely chopped cilantro (I prefer to see some leaves that aren’t very finely chopped).
- – 1 tbsp of lime juice or, failing that, lemon.
- – 1 tbsp additional virgin olive oil.
- – 1 tbsp tabasco sauce or pepperoncino or spicy sauce.
- – Sal.
- SESAME CRACKERS:
- – Meals 0000 1 kg.
- – Wholemeal flour 250 g.
- – Water 675 cc.
- – Olive oil 150 g.
- – Sal 10 g.
- – Sesame 100 g.
- MUZZARELITAS:
- – Muzzarella arduous.
- – Chopped garlic.
- – Chopped parsley.
- – Egg.
- – Flour.
- – Bread crumbs.
- Basil and dried tomato pesto:
- – A handful of basil leaves.
- – 50 g of hydrated dried tomatoes.
- – 1 clove garlic.
- – Salt and pepper.
- – Oil.
Recipe for HOMEMADE NACHOS WITH GUACAMOLE, SESAME CRACKERS AND MUZZARELITES for a spectacular do-it-yourself snack
PROCEDURE:
HOMEMADE NACHOS WITH GUACAMOLE:
1. When you’ve got wonderful corn flour much like the one we use to make polenta, what we should do is course of it properly a number of instances, till it’s extra refined, in any other case it is not going to have a really nice texture to the palate. If you don’t use the opposite one, the wonderful one will lead to a finer texture.
2. Combine all of the components in a bowl whereas including sizzling water till you receive an built-in, however not arduous, paste. Relaxation 10 minutes.
3. After resting, we take parts and between two items of plastic wrap we stretch the skinny dough, even out the sides and lower triangles with a knife and fry them in sizzling oil.
SESAME CRACKERS:
1. Knead all of the components and let it relaxation for not less than an hour.
2. Portion the specified dimension and relaxation once more.
3. Stretch very skinny with the assistance of a stick.
4. Bake at 190°C till golden.
MUZZARELITAS:
1. Reduce the mozzarella into sticks or triangles, make the roevada including garlic and parsley.
2. Move the muzzarelites by means of flour, egg and breadcrumbs, making a double breading.
For the pesto:
1. In a mixer glass, put the basil leaves with the hydrated tomatoes, the garlic clove and blend, stirring with oil.
