Thin nachos required for Italian style.

[TracyK]

I had a yummy plate of Nachos at Prezzi the other day and it was Italian in style.

Olive oil drizzled over them with pesto and cherry tomatoes and (I think) mozzarella metled.

It was much lighter than mexican style - but the nachos were very light and crispy and not salty at all.

Any idea where I'd get these??

You can make your own by cutting a tortilla into wedges/trianges, brushing with olive oil and putting on a tray in a hot oven for a few minutes. Keep and eye on them as they'll overcook quickly. You want them just golden. The crisp up as they cool. Can sprinkle them with things to vary it. Chilli, salt, garlic powder, cumin - depending on what you are making them for.

Try feuilles de brick pastry - a little like filo, very thin. Waitrose sell it in the chiller.