Best 2 Salsa Di Parmigiano Recipes
**Salsa di Parmigiano: A Versatile Italian Sauce for Various Dishes**
Salsa di Parmigiano, also known as Parmigiano sauce, is a creamy, flavorful, and versatile Italian sauce made with Parmigiano-Reggiano cheese, milk, and butter. It is commonly used as a condiment for pasta dishes, grilled meats, roasted vegetables, and even as a dip for bread or crackers. The rich, nutty flavor of Parmigiano cheese pairs well with a variety of dishes, making it a popular choice among home cooks and chefs alike. This article provides three different recipes for Salsa di Parmigiano, each with its own unique flavor profile and application. The first recipe is a classic Salsa di Parmigiano, made with just a few simple ingredients and perfect for everyday use. The second recipe adds white wine and shallots for a more complex flavor, ideal for special occasions or elegant dinners. The third recipe incorporates sun-dried tomatoes and basil for a vibrant and aromatic sauce that is perfect for summer gatherings. With its creamy texture, cheesy flavor, and endless possibilities for use, Salsa di Parmigiano is a must-try for anyone who loves Italian cuisine.
SALSA DI PARMIGIANO (PARMESAN DIP)
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
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.
SALSA DI PARMIGIANO
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
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.
Tips:
- Use high-quality Parmigiano-Reggiano cheese for the best flavor. Freshly grated cheese is ideal, but pre-grated cheese can also be used.
- If you don't have heavy cream, you can use milk instead. However, the sauce will be thinner and less creamy.
- To make a vegan version of the sauce, use almond milk or soy milk instead of heavy cream and nutritional yeast instead of Parmigiano-Reggiano cheese.
- This sauce is very versatile and can be used in a variety of dishes. It can be used as a dipping sauce for vegetables, crackers, or bread. It can also be used as a pasta sauce or as a topping for chicken, fish, or vegetables.
- The sauce can be stored in the refrigerator for up to 3 days.
Conclusion:
Salsa di Parmigiano is a delicious and versatile sauce that is easy to make. It is perfect for a quick and easy appetizer or snack, or as a topping for your favorite dishes. With its rich, creamy flavor, this sauce is sure to please everyone at your table.
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