Ingredients

200 g of Nachos
200 g of mild Provolone Valpadana P.D.O.
1/2 of a white onion
1 large tomato not too ripe
6 tufts of fresh coriander
Extra-virgin olive oil, salt, pepper

Preparation
Prepare the Pico De Gallo by finely chopping the onion and the tomato, well washed and dried. Wash and dry the coriander and finely chop 4 tufts of it..
Place all the chopped ingredients in a bowl and season with salt, pepper and 2 tablespoons of
extra-virgin olive oil. Set aside.
Grate the mild Provolone Valpadana P.D.O. using a cheese grater wide holes and sprinkle it on the nachos, previously placed on a baking pan lined with wax paper.
Bake at 200° C for 10 minutes, until the cheese is well melted. Remove from the oven, sprinkle with the Pico De Gallo salsa, garnish with fresh coriander and serve.