Salsa di Parmigiano
Huge pleasure of dining at Bottega Restaurant in Napa Valley about 8 years ago and this was served at the beginning of the meal with warm, crusty Italian bread.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 Lb. Parmesan cheese in block form
- 1/2 Lb. Asiago cheese a fresh wedge
- 2 Tsps. Minced garlic
- 2 Tsp. Dried oregano
- 1 Tsp. Calabrian chili pepper flakes
- 2 Tbsp. Chopped green onion
- 1 1/2 Cups Extra-virgin olive oil
- 1 Tsp. Freshly ground black pepper
Instructions
- Remove any rind from the cheeses (save those rinds in the freezer to use when making soups, stocks and sauce). Chop the cheeses into 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of tiny peas.
- Add the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.
Nutrition
Calories: 1857calCarbohydrates: 6gProtein: 65gFat: 176gSaturated Fat: 48gPolyunsaturated Fat: 15gMonounsaturated Fat: 108gCholesterol: 123mgSodium: 2909mgPotassium: 168mgSugar: 1gVitamin A: 1417IUCalcium: 2150mgIron: 2mg
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