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Ingredientes
- 1/2 lb pasta sheets (may substitute won tons) Oil for deep-frying
- 2 c. heavy whipping cream
- 1/8 tsp chicken soup base
- 1/2 c. Asiago cheese plus
- 2 Tbsp. Asiago cheese
- 1/2 Tbsp. cornstarch
- 1 ounce water
- 2 c. mozzarella cheese - (to 3) Sliced Kalamata olives as needed Sliced banana peppers as needed Minced tomato as needed
- 1/2 c. grated Asiago cheese - (to 1)
- 1 piece cooked Italian sausage
- 1 piece cooked sweet Italian sausage
Direcciones
- Make cream sauce first by heating the cream till very warm and just bubbly, but not to a boil. Add in the chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cool water and add in to the sauce. Bring to a slow simmer to cook out starchy taste. Transfer sauce to a container for use later. (May be refrigerated.)
- Cut the pasta sheets into triangles and deep-fry in oil, heated to 375 degrees. Fry to a nice chip color. Drain on paper towels and sprinkle with Asiago cheese.
- Assembly: Preheat oven to 400 degrees and put rack at top of oven. Put half of the chips onto an oven safe plate. Pour cream sauce of the chips then top with the remaining chips. Sprinkle with sausage, tomatoes, peppers, olives, mozzarella, and more Asiago. Put it the oven and bake till cheese just starts to brown.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 297 | 78% |
| Total Fat 33.52g | 42% |
| Saturated Fat 19.97g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 321mg | 13% |
| Potassium 99mg | 3% |
| Total Carbs 4.75g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.41g | 0% |
| Protein 15.9g | 25% |
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