gayle-mo
Well-known member
Source: Michael Chiarello
1/2 pound Parmesan cheese, not too dry
1/2 pound Asiago cheese, not too dry
2 T chopped green onion
2 t minced garlic
2 t dried oregano
1 t freshly ground black pepper
1 t red pepper flakes
1 1/2 C extra virgin olive oil
Remove any rind from the cheeses and chop the cheeses into rough 1" chunks. Pulse the cheeses in a food processor until reduced to the size of fine pea gravel. Transfer the cheese to a bowl and stir in the green onion and garlic. Add the oregano, rubbing it between your fingers to release its fragrance. Add the black pepper, red pepper flakes, and the olive oil. Stir well.
Cover and let stand at room temperature for at least 4 hours before using.
Makes 3 1/2 C to serve 16
1/2 pound Parmesan cheese, not too dry
1/2 pound Asiago cheese, not too dry
2 T chopped green onion
2 t minced garlic
2 t dried oregano
1 t freshly ground black pepper
1 t red pepper flakes
1 1/2 C extra virgin olive oil
Remove any rind from the cheeses and chop the cheeses into rough 1" chunks. Pulse the cheeses in a food processor until reduced to the size of fine pea gravel. Transfer the cheese to a bowl and stir in the green onion and garlic. Add the oregano, rubbing it between your fingers to release its fragrance. Add the black pepper, red pepper flakes, and the olive oil. Stir well.
Cover and let stand at room temperature for at least 4 hours before using.
Makes 3 1/2 C to serve 16
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