Salsa di Parmigiano cheese appetizer

One of the many joys in our sheltered lives was when the Kowalski's grocery chain took over what ever hole in the wall store we never frequented. Among the many things they brought with them, including identifiable produce of edible quality, was the addictive substance from the deli area known as salsa di Parmigiano. I had never encountered this delight, which can be used as a spread on grilled bread, a dip for vegetables or pretty much anything else you can think to put it on. I've used it as a base for a pizza sauce, tossed it with chicken and vegetables over pasta and made a killer grilled cheese with it.

As much as I value being able to swing by the store on the way home to pick it up, it's also super easy to make at home.

Salsa di Parmigiano

From Michael Chiarello

Ingredients

½ pound Parmesan, coarsely grated or chopped into cubes

½ pound Asiago, coarsely grated or chopped into cubes

2 teaspoons minced garlic

2 teaspoons dried oregano

1 teaspoon crushed red pepper flakes

2 tablespoons chopped green onions

1½ cups olive oil (the good stuff)

1 teaspoon black pepper

Method

Process cheese, garlic, oregano and red pepper flakes in food processor; make sure to leave some texture. Add green onion, black pepper, and enough olive oil to make a wet puree. You want to still be able to tell the cheese is cheese, and you want enough olive oil to be almost more than it can absorb.