Salsa Di Parmigiano Parmesan Dip Food

SALSA DI PARMIGIANO

Steps:

• Place all ingredients except olive oil into the bowl of a food processor.
• Pulse for 10 seconds while adding olive oil.
• Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
• Transfer mixture into a sealed container and refrigerate for up to one week.
• *** Bring to room temperature before serving.

SALSA DI PARMIGIANO (PARMESAN DIP)

Steps:

• Remove any rind from the cheeses and chop the cheeses into rough 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 fine pea gravel.
• Stir in 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.
• **Cook time does not include letting stand at room temperature for 4 hours before serving.

PARMESAN SALSA ( ITALIAN GLOP)

Steps:

• Place all of the ingredients in the bowl of a food processor. Pulse for about 10 seconds, to break the cheese into small granules. (Use a rubber spatula to scrape down and recombine between every couple of pulses.).
• Let sit under refrigeration over night for best flavor.
• Bring to room temperature before serving.
• Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
• Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.

SALSA DI PARMIGIANO

Steps:

• Remove any rind from the cheeses and chop the cheeses into rough 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 fine pea gravel. Stir in 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.