Salsa di Parmigiano

Name: Salsa di Parmigiano
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT4H15M0.000S
Yield: 2 1/2 cups
Cuisine: italian
Ingredients: 1/2 pound Parmesan, not too dry; 1/2 pound Asiago cheese, not too dry; 2 teaspoons minced garlic; 2 teaspoons dried oregano; 1 teaspoon red pepper flakes; 2 tablespoons chopped green onion; 1 1/2 cups extra-virgin olive oil; 1 teaspoon freshly ground black pepper

Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: Antipasti Cocktails for a Crowd

Salsa di Parmigiano

0 Reviews

Level: Easy
Yield: 2 1/2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

233

Total Fat

22

Saturated Fat

6

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

8

Cholesterol

15

Sodium

313

Total: 4 hr 15 min
Prep: 15 min
Inactive: 4 hr

Level: Easy
Yield: 2 1/2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 20 servings

Calories

233

Total Fat

22

Saturated Fat

6

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

8

Cholesterol

15

Sodium

313

Total: 4 hr 15 min
Prep: 15 min
Inactive: 4 hr

Ingredients

1/2 pound Parmesan, not too dry

1/2 pound Asiago cheese, not too dry

2 teaspoons minced garlic

2 teaspoons dried oregano

1 teaspoon red pepper flakes

2 tablespoons chopped green onion

1 1/2 cups extra-virgin olive oil

1 teaspoon freshly ground black pepper

Directions

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.