Salsa Di Parmigiano Food

SALSA DI PARMIGIANO

Salsa Di Parmigiano image

This stuff is addicting!! I serve salsa with broken pieces of bread or crackers. You may toss it with pasta or put on a salad, the possibilities are endless. I'm often asked to make it for parties because most people just adore this dip. -ADDED: I just recently discovered that this is Michael Chiarello's recipe & here all this time I thought my mother in law was a genius for coming up with this wonderful recipe.

Provided by Jessica

Categories Sauces

Time 45m

Yield 2-3 cups

Number Of Ingredients 8

Ingredients

8 ounces parmesan cheese, broken into 1 inch chunks
8 ounces asiago cheese, broken into 1 inch chunks
1 tablespoon garlic, chopped
1 tablespoon fresh ground black pepper
2 tablespoons chopped basil
2 tablespoons chopped scallions
1 tablespoon red pepper flakes
1 1/2 cups extra virgin olive oil

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 QUESO

Salsa di Queso image

Provided by Food Network

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 8

Ingredients

4 to 5 medium tomatoes or 10 to 15 plum tomatoes
5 fresh jalapenos
3 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
1 teaspoon salt
8 ounces mozzarella
Tortilla chips or heated fresh corn tortillas, for serving

Steps:

Preheat broiler. Spread a sheet of aluminum foil over broiler pan, place the tomatoes and jalapenos on it and broil. Turn occasionally. Remove the jalapenos after about 10 minutes, when the skins are browned and blistered, and place in a plastic bag. The tomatoes will take an additional 10 to 15 minutes until the skins are blackened and the tomatoes are softened. Remove to a plate to cool.
When tomatoes and jalapenos are cool enough to handle, rub off the skins, remove the stems, and put the flesh and juices in a food processor or blender. Be careful peeling the jalapenos and wash hands thoroughly after handling. Blend or pulse jalapenos and tomatoes until coarsely chopped. Set aside.
Pour olive oil into a large heated skillet or saucepan over low heat. Add the onion and garlic and cook, stirring occasionally, until softened but not browned, about 10 minutes. Pour in tomatoes and jalapeno mixture and salt, stir and cook for 10 minutes, stirring occasionally.
Stir in cheese and cook 5 minutes, stirring frequently to incorporate the cheese as it melts. Pour into a bowl and serve immediately with tortilla chips or scoop up with heated fresh corn tortillas.

SALSA DI PARMIGIANO (PARMESAN DIP)

Salsa Di Parmigiano (Parmesan Dip) image

This recipe is courtesy of Michael Chiarello on the Food Network. This is simple to make and yummy to eat. It's great on crostini and bruschetta and I'm sure on or in many other foods! Note: this dip is a little oily and when it sits, has oil that settles on the top--it's supposed to do that.

Provided by Juenessa

Categories < 15 Mins

Time 15m

Yield 2 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 lb parmesan cheese, not too dry
1/2 lb asiago cheese, not too dry
2 teaspoons minced garlic
2 teaspoons dried oregano
1 teaspoon red pepper flakes
2 tablespoons chopped green onions
1 1/2 cups extra virgin olive oil
1 teaspoon fresh ground black pepper

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.

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