Salsa di Parmigiano
July 7, 2008
“Sharing Delicious Cuisine with Friends” is what this website is all about.  My friend Deanna brought this wonderful appetizer to my home one evening, to of course, share. It was so addicting that I had to have the recipe. The fabulous chef behind this Italian Salsa is Michael Chiarello from the Food Network.  For more fabulous recipes from Michael Chiarello click here. We simply spooned it over sliced baguettes but there are so many other ways to enjoy this, on pasta, panini’s etc.  I like to use a high quality olive oil since it does have 1-1/2 cups.  Feel free to click here and learn more about the health benefits and facts concerning olive oil. Please enjoy!Â
- 8 oz. parmesan, cut into 1″ cubes
- 8 oz. asiago, cut into 1″ cubes
- 1 tbsp. chopped garlic
- 1 tsp freshly ground black pepper
- 2 tbsp. chopped basil
- 2 tbsp. chopped scallions
- 1 tsp. red pepper flakes
- 1-1/2 cups extra virgin olive oil
Directions
Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into very small pieces. (Use a rubber spatula to scrape down and recombine between every couple of pulses.)
Transfer the salsa to a sealed container and refrigerate for up to a week. Bring to room temperature before serving.
Serves:Â 2 cups
Total time:Â 30 minutes
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June 17th, 2009 at 7:23 pm
[...] I hosted a baby shower in my home for my friend Marnye, and made a large batch of “Salsa di Parmigiano”, a melt in your mouth italian salsa that is very addicting! Surprised that I even had any [...]