1 pound Parmesan, not too dry (or 1/2lb Parmesan, 1/2lb Asiago)
3 cloves garlic
3 green onions chopped
3 teaspoons dried oregano
1 to 2 teaspoon red pepper flakes
1 to 1 1/2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper
Instructions
Remove any rind from the cheeses and chop the cheeses into rough 1-inch
chunks. Pulse the cheeses and garlic in a food processor until reduced
to a fine, pea-sized gravel. Transfer this mixture to a bowl and stir in
green onions.
Add the oregano, rubbing it between your fingers over the bowl, red
pepper flakes, 1 cup of the olive oil and black pepper. Stir. If mixture
seems dry, add more olive oil by the 1/4 cup.
Cover and let stand at room temperature for at least 4 hours before
using.
Note- Spread it onto French bread and make paninis filled with artichoke
hearts, golden cherry tomatoes, and fontina cheese; toss it with pasta;
spoon it onto grilled bread, along with some olives, feta, and various
other treats.
Originally Submitted
12/28/2012
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