SALSA DI PARMIGIANO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 4h15m
Yield 2 1/2 cups
Number Of Ingredients 8
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.
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Christine Elsa Lao
[email protected]This was a great recipe! I will definitely be making it again.
Awah Princewill
[email protected]This sauce was too thick for my taste. I had to add some milk to thin it out.
coops corner
[email protected]I'm not a fan of lemon in savory dishes, so I omitted the lemon juice and it was still very good.
Nur Alom8090
[email protected]I made this sauce for a dinner party and it was a big hit! Everyone raved about how creamy and flavorful it was.
Abuid Sinkala
[email protected]This was a quick and easy weeknight meal. I served it over pasta and my kids loved it.
Muna War (MuNnu)
[email protected]I really liked the bright lemon flavor in this sauce. It was a nice change from the usual heavy cream-based sauces I make.
Tashnatoya Scott
[email protected]This recipe was a bit bland for my taste. I think it could have used more garlic and maybe some red pepper flakes.
Shid Arafat
[email protected]So easy and good! I added some chopped fresh basil and it was perfect.
Saimun Ahammed
[email protected]I made this sauce last night and it was delicious! I used a mixture of grated Parmesan and Pecorino Romano cheeses, and it turned out perfectly creamy and flavorful. I served it over roasted vegetables and it was the perfect comfort food for a cold w
TREX GAMING
[email protected]This was an excellent and very tasty recipe! I was a bit skeptical at first because I'm not usually a fan of cream-based sauces, but this one was light and flavorful, with just the right amount of tang from the lemon juice. I served it over linguine