Salsa di Parmigiano
NapaStyle : Episode FLNST-108
Susie Heller invented this spicy marinated cheese when she was a caterer in Cleveland, and it was so popular that a local deli began selling it. She usually serves it with warm toast, but it's also terrific in a baked potato or tossed with hot pasta. You can refrigerate it for days, but bring it to room temperature before using.
Michael Chiarello's Notes: The recipe specifies "not too dry" for the cheeses. A well-aged Parmesan or Asiago could break the blade on your food processor.
Ingredients:
Yield: 3-1/2 cups (serves 16)
1/2-lb. Parmesan cheese, not too dry
1/2-lb. Asiago cheese, not too dry
2 Tbs. chopped green onion
2 tsp. minced garlic
2 tsp. dried oregano
1 tsp. freshly ground black pepper
1 tsp. red pepper flakes
1-1/2 cups extra-virgin olive oil
Directions:
- 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 fine pea gravel.
- Transfer the cheese to a bowl and stir in the green onion and garlic.
- Add the oregano, rubbing it 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 for at least 4 hours before using.
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