Posts: 33,877
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Joined: Jan 2006
Hey Billy, mix up a batch of the below and treat your buddy there in Roseberg or when your '59-year old sister' comes down.
* Exported from MasterCook *
PARMESAN SALSA (Salsa di Parmigiano)
1/2 lb Parmesan, not too dry
1/2 lb Asiago Cheese, not too dry
2 Tbsps chopped green onions
2 tsps minced garlic
2 tsps dried oregano
1 tsp freshly grd. black pepper
1 tsp red pepper flakes
1 1/2 c extra-virgin olive oil
Remove any rind from the cheeses & chop the cheeses into rough 1" chunks.
Pulse the cheese in a food processor till reduced to the size of fine pea gravel.
Transfer cheese to a bowl and stir in the green onion & garlic.
Add the oregano, rubbing it 'tween your fingers to release the fragrance.
Add the black pepper, red pepper flakes, and olive oil
Stir well, Cover & let stand at room temp. for at least 4 hours before using.
Serve on crackers or toasted baguettes.
Yield:
"2 1/2 c"
Serving Ideas : Left over:
Put a pasta bowl over a big pot of water over med. heat; put left over 'salsa' in the bowl and add some capers, kalamatas, sundried tomatoes (if you have some). when water boils, remove pasta dish and keep warm; cook favorite pasta, drain and add to the pasta bowl. Mix it all up, liberally grate fresh black pepper and enjoy!!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com