Salsa Di Parmigiano

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

This stuff is O so wonderfully addicting. If you love parmesan cheese you will love this. It comes from my NY Italian mother in law and it's very authentic tasting. It's great as a dip for bread, but can also be placed on crustinis and then broiled. Read more . People often ask if they can take the left overs home. JUST DISCOVERED this is almost the exact recipe by Michael Chiarello -sorry Michael!!

Ingredients:

8 ounces parmesan cheese (broken into 1 inch chunks)

8 ounces asiago cheese (broken into 1 inch chunks)

1 tablespoon garlic (chooped) *or more to taste

1 tablespoon freshly ground black pepper

2 tablespoons chopped fresh basil

2 tablespoons chopped scallions *or more to taste

1 tablespoon red pepper flakes

1 1/2 cups extra virgin olive oil (i prefer unfiltered-for its fresher flavor)

1 loaf french/italian bread or any artisan loaf (broken into chunks or sliced)

Directions:

1. Place all ingredients EXCEPT olive oil into the bowl of a food processor.
2. Pluse for 10 second intervals until mixture is a medium texture. (marble size)
3. After reaching medium texture pluse for 10 second intervals while slowly adding olive oil.
4. After all olive oil has been added scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules. (it really doesn't matter how fine it gets -as long as it's thoroughly mixed)
5. Transfer mixture to a sealed container and refrigerate for up to 1 week.
6. **Bring to room temperature before serving and serve with chunks or slices of any type of crusty bread.
7. You can also top slices of bread with salsa & broil for a yummy appitizer or bread side.

By RecipeOfHealth.com