Salsa di Parmigiano
From irishiz 15 years agoIngredients
- 1/2 pound Parmesan, not too dry shopping list
- 1/2 pound asiago cheese, not too dry shopping list
- 2 teaspoons minced garlic shopping list
- 2 teaspoons dried oregano shopping list
- 1 teaspoon red pepper flakes shopping list
- 2 tablespoons chopped green onion shopping list
- 1 cup extra-virgin olive oil (may need more depending on cheese) shopping list
- 1 teaspoon freshly ground black pepper shopping list
How to make it
- Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.
- Serve with pita crisps, bread or crackers.
People Who Like This Dish 3
- shandalulu West Valley City, UT
- irishiz Annapolis, MD
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