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ITALIAN CHEESE/OLIVE OIL DIP;******

Salsa di Parmigiano Recipe courtesy Michael Chiarello
See this recipe on air Friday Dec. 30 at 3:30 PM ET/PT.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 4 hours
Yield: 2 1/2 cups
User Rating:

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

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.

Episode#: MO1A03

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https://recipes.connorbowen.com/recipe/italian-cheese-olive-oil-dip/