Salsa di Parmigiano
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Yesterday I spent the afternoon with two of my aunts in northern Virginia. Over the course of seven hours, we found a reason to use this sauce — salsa di Parmigiano — three times.
For our lunch, we spread it onto French bread and made paninis filled with artichoke hearts, golden cherry tomatoes, and fontina cheese; for the children’s dinner, we tossed it with pasta; for our meze-style dinner, we spooned it onto grilled bread, which we ate all evening along with some olives, feta, and various other treats.
It was a delicious spread, but this dipping sauce received the most attention by everyone who joined the party.
This is a nice little sauce to know. Made mostly in the food processor, it comes together in less than ten minutes and makes enough to last you for weeks. Apparently, at Michael Chiarello’s Bottega, every table receives a bowl of the sauce along with crispy bread before the main courses arrive. Sounds heavenly.Print
Source: Michael Chiarello
- 1/2 pound Parmesan, not too dry
- 1/2 pound Asiago cheese, not too dry
- 2 to 3 cloves garlic
- 2 tablespoons chopped scallions
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes (I used 2, but start with 1)
- 1 to 1 1/2 cups extra-virgin olive oil
- 1 teaspoon freshly ground black pepper
- 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 the scallions.
- 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.
- Category: Appetizer
- Cuisine: Italian, American
Keywords: Salsa di Parmigiano