Salsa di Parmigiano
Indulge in the rich, creamy flavors of authentic salsa di parmigiano with this easy-to-make recipe! Perfect as a dip, spread, or topping, this Parmesan cheese sauce adds a gourmet touch to bread, vegetables, or pasta. Bursting with the bold essence of Parmigiano-Reggiano, it’s a versatile addition to elevate any dish. Visit The Olive Tap Recipes for the full recipe and learn how to create this luxurious and flavorful Italian classic in your own kitchen!
With the unmistakable flavors of Asiago and Parmesan cheese, blended with garlic and Extra Virgin Olive Oil, this version of Salsa di Parmigiano makes a great appetizer with fabulous flavor.
Ingredients:
- ½ lb. Parmesan Cheese
- ½ lb. Asiago Cheese
- 2 T. Chopped Green Onion or Chives
- 2 t. Minced Garlic
- 2 t. Dried Oregano
- 1 t. Freshly Ground Black Pepper
- 1 t. Crushed Red Pepper Flakes
- 1½ C. The Olive Tap’s EVOO (preferably a buttery style, e.g. Taggiasca)
Directions:
Cut cheeses into rough 1 inch chunks. Pulse Cheeses in food processor until reduced to the size of fine pea gravel. Transfer to a bowl and stir in green onion and garlic. Add the oregano, red pepper flakes and EVOO. Stir well and let stand at room temperature for at least 4 hours before using. Can be made 2 days ahead, refrigerated and brought back to room temperature before serving. Serve with nice hard crackers or on crostini.
Yields 3 cups
Recipe adapted by Someone’s In The Kitchen
Libertyville, IL
Featured Products:
Smoked Garlic Sea Salt
Taggiasca 100% Extra Virgin Olive Oil
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This is a great recipe I’ve been making it for over twenty years and it’s always a hit. FYI – credit for the original recipe as it is written goes to Chef Michael Chiarello.