Salsa Di Parmigiano
From 99bordeaux 16 years ago
- - to make
- Serves 12
This stuff is O so wonderfully addicting. If you love parmesan cheese you will love this. It comes from my NY Italian mother in law and it's very authentic tasting. It's great as a dip for bread, but can also be placed on crustinis and then broiled. Read more People often ask if they can take the left overs home. JUST DISCOVERED this is almost the exact recipe by Michael Chiarello -sorry Michael!! See less
Ingredients
- 8 ounces parmesan cheese (broken into 1 inch chunks) shopping list
- 8 ounces asiago cheese (broken into 1 inch chunks) shopping list
- 1 tablespoon garlic (chooped) *or more to taste* shopping list
- 1 tablespoon freshly ground black pepper shopping list
- 2 tablespoons chopped fresh basil shopping list
- 2 tablespoons chopped scallions *or more to taste* shopping list
- 1 tablespoon red pepper flakes shopping list
- 1 1/2 cups extra virgin olive oil (I prefer UNFILTERED-for its fresher flavor) shopping list
- 1 loaf french/Italian bread or any artisan loaf (broken into chunks or sliced) shopping list
How to make it
- Place all ingredients EXCEPT olive oil into the bowl of a food processor.
- Pluse for 10 second intervals until mixture is a medium texture. (marble size)
- After reaching medium texture pluse for 10 second intervals while slowly adding olive oil.
- After all olive oil has been added scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules. (it really doesn't matter how fine it gets -as long as it's thoroughly mixed)
- Transfer mixture to a sealed container and refrigerate for up to 1 week.
- **Bring to room temperature before serving and serve with chunks or slices of any type of crusty bread.
- You can also top slices of bread with salsa & broil for a yummy appitizer or bread side.
The Rating
Reviewed by 3 people-
YUM! I wish I had the ingredients for this on hand right now!
dancegypsy67
in Nipomo loved it
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I'm sharing this recipe with everyone at the bbq I just got home from - it was a HUGE hit. This grills up wonderfully on bread...the oil soaks in to the bread and it's still crunchy...YUM.
dancegypsy67
in Nipomo loved it
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This is almost the same recipe I have from a friend of mine that I was about to post - glad I checked! The only difference is we use fresh oregano instead of the basil. I'm sure they are equally yummy and next time I make it I'm planning on using a...more
irishiz
in Annapolis loved it
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