We’ve outlined all the ingredients and directions for you to make the perfect Antip-achos Italian Nachos and Fish Stick Parm. This dish qualifies as a Easy level recipe. It should take you about 40 min to make this recipe. The Antip-achos Italian Nachos and Fish Stick Parm recipe should make enough food for 4 servings.
You can add your own personal twist to this Antip-achos Italian Nachos and Fish Stick Parm recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Antip-achos Italian Nachos and Fish Stick Parm recipe.
Ingredients for Antip-achos Italian Nachos and Fish Stick Parm
- 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
Directions for 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.
Cookware for your recipe
You will find below are cookware items that could be needed for this Antip-achos Italian Nachos and Fish Stick Parm recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in 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
