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Parmigiano & Asiago Salsa

Source of Recipe

Michael Chiarello


List of Ingredients

1/2 pound Parmigiano-Reggiano cheese, not too dry
1/2 pound Asiago cheese, not too dry
2 tablespoons chopped green onion
2 teaspoons minced garlic
2 teaspoons dried oregano, crushed
1 teaspoon freshly ground black pepper
1 teaspoon red chile flakes
1 cup extra-virgin olive oil (more if needed)



Recipe

Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheese in a food processor until reduced to the size of petite peas. Transfer the cheese to a bowl and stir in the green onion, garlic, oregano, black pepper, red chile flakes, and olive oil. Stir well. Cover and let stand at room temperature for at least 4 hours before using.

Adaptation of Michael Chiarello's "Salsa di Parmigiano"