Salsa di Parmigiano
An easy and delicious appetizer, which is also extremely versatile: toss with pasta, dollop on fresh tomatoes, spread on panini. The only downside is that it's quite addicting!
Note: while you could use Montemaggiore olive oil in this recipe, a lesser olive oil (albeit still extra virgin) will work just fine.
½ lb. parmesan cheese chunk (not too dry)
1 tsp minced garlic
1 tsp dried oregano (or 3 tsp fresh)
½ tsp red pepper flakes
1 Tbl very finely chopped green onion
1 Tbl very finely chopped parsley leaves
1 Tbl very finely chopped basil leaves
¾ cup extra virgin olive oil
½ tsp freshly ground pepper
Remove the rind from the cheese then break or chop into 1” chunks. Place in food processor with the garlic, oregano, and chili flakes. Pulse until the cheese is crumbled, but not as finely as “grated” cheese—the parmesan should be uniformly crumbled into small but distinguishable pieces. Stir in the green onion, parsley, basil, and black pepper. Add the olive oil and pulse again until everything is mixed well.
Place in a covered container and let stand at room temperature for at least four hours before serving.
Yield: 1+ cups. Serve with crusty bread as part of an appetizer course. Can also be tossed with pasta or spooned on top of fresh tomato slices. May be stored in the refrigerator for up to one week, but bring back to room temperature again before serving.
Wine Pairings: Syrah or really any Montemaggiore wine.
Recipe adapted from Michael Chiarello's Napa Style.