Friday, December 16, 2011

Salsa Di Parmigiano

I was at the doctor's office taking my baby in for his year appointment and I happened to catch this recipe on Nate Berkus. This was a recipe courtesy of Michael Chiarello. Michael Chiraello is a celebrity chef specializing in Italian influenced California cuisine.

One of the recipes they featured was this parmesan dip.

Salsa Di Parmigiano (“Parm Dip”)
Makes 3 ½ Cups to Serve 16

½ pound Parmesan cheese, not too dry
½ pound Asiago cheese, not too dry
2 tablespoons chopped green onion
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
1 ½ cups extra virgin olive oil

Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses in a food processor until reduced to the size of a fine pea gravel. Transfer the cheese to a bowl and stir in the green onion and garlic.
Adding the fresh garlic.

Add the oregano, rubbing between your fingers to release its fragrance. Add the black pepper, red pepper flakes, and olive oil. Stir well. Cover and let stand at room temperature at least 4 hours before serving.

The dip turned out great. I bought an assortment of whole grain organic crackers.
My mother in law even put it on a steak taco.

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