Salsa di Parmigiana

I hate to be overly dramatic so early on a Monday morning, but… it must be said that this recipe will change your life. It’s not just delicious (and sweet baby Moses, is it delicious), but it goes on EVERYTHING. It’s the universal condiment! You’ll make it, and then you’ll spend the next week of your life spooning a little bit on to every. damn. thing. you eat. It’s that good. Don’t say I didn’t warn you.

Salsa di Parmigiana with Dutch Oven Bread

Salsa di Parmigiana
recipe very slightly adapted from here

8 oz parmigiano reggiano*
8 oz asiago cheese
3-4 cloves garlic, grated
3 scallions, thinly sliced
1-2 tsp red pepper flakes
2 tsp dried oregano
1 tsp coarsely ground black pepper
1 to 1.5 cups extra virgin olive oil

*This is the time to pony up the cash for the real deal. Don’t buy the weird, rubbery domestic chunk of parm that comes vacuum-sealed in plastic from Kraft – find the legit, pay-by-the-pound stuff that’s in the fancy cheese case. Yes, it’s like $18 a pound, but it’s SO WORTH IT. Your taste buds will thank you. (And don’t you dare toss that rind when you cut it off the parmesan! Put it in a ziploc bag, throw it in your freezer, and add it to your next pot of soup.)

Salsa di Parmigiana

1.) Cut the parmesan and asiago into large chunks (roughly 1″ or so). Add all the cheese to your food processor, and pulse until the cheese is broken down to pea-sized chunks. Transfer the cheese to a large mixing bowl.

Salsa di Parmigiana

2.) Add the garlic, scallions, red pepper flakes, oregano, and pepper, and give everything a good stir with a rubber spatula. Grated garlic temps to clump up, so be sure to get those clumps broken up as best you can.

Salsa di Parmigiana

3.) Pour one cup of olive oil over the cheese mixture, and stir to combine everything. Add more olive oil as needed – you want the salsa to be a bit looser than a paste, but not soupy or overly wet.

Salsa di Parmigiana

4.) Spoon the salsa into an airtight container of your choice. It’s best to let it sit for a few hours before using it to let all the flavors marry, but it will certainly be delicious right out of the gate, too. The salsa will keep for a couple weeks in the fridge.

And now, what to do with this gigantic container of cheesy salsa goodness?? Let’s see…

– spoon it on to some crostini or nice, crusty italian bread
– mix it into some scrambled eggs, right at the end
– use it as your “sauce” for a white pizza
– spoon over the top of sauteed green beans
– spread it on top of a burger
– pour it directly into your mouth

Salsa di Parmigiana Burger with Arugula

I am dead serious when I say that my husband added this to every single meal he ate for three or four days straight. You’ll think that the recipe makes a ton, and you’re right… but it will disappear before your very eyes. Next thing you know, you will be fighting with your spouse over who gets the last spoonful, and running to the grocery store in a panic, desperate to buy another million dollar chunk of parmesan.

ALERT: if you are looking to impress the hell out of someone(s), may I recommend bringing this salsa to a gathering along with a loaf of this embarrassingly easy bread? Combined, the two will take a grand total of like, 12 minutes of active time in the kitchen – and whomever you serve them to will become convinced that you are Ina Garten’s long-lost child. You’re welcome.

Why NOT replace all the fresh, healthful vegetables in a salsa with dairy products?!
Tina

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