Salsa di Parmigiano

Sunday Dinner

Salsa di Parmigiano

Lasagne Bolognese
Sautéed Broccoli Rabe
Glazed Cipollini Onions 

Salted Chocolate Caramel Tart

The flavors of Thanksgiving food are wondrous. I can hardly get enough of those classic flavors at Thanksgiving dinner and all throughout the following week. Sometimes, though, the taste buds need a little shakeup during the endless parade of turkey, stuffing, sweet potatoes, etc. This spread has just the right mojo to do the job. The flavor is a welcome departure, an ethnic oasis in a sea of classic American eats.

Since this dish is all about the cheese, opt for the best cheese you can find. High-quality aged Parmigiano-Reggiano and Asiago cheeses can now be found in many supermarkets. You can adjust the heat from the red pepper flakes according to your own taste. Whether eaten as an appetizer before dinner on Thanksgiving Day or used as a shot of variety on a weekend of leftovers, this Salsa di Parmigiano packs massive flavor. And if there are any leftovers, this “salsa” puts a spin on a rather ordinary sandwich. It is delicious tossed with your favorite pasta for a quick weeknight dinner or simply spread on a ripe tomato. Happy Sunday!

Salsa di Parmigiano

By Nicole Prep: 5 minsTotal: 5 mins Servings: 2 cups This Italian "'salsa" is irresistible! It is perfect as an appetizer served on bread, it is wonderful on a sandwich, and it is delicious when tossed with pasta. It is so versatile you can use it or top it on almost anything!

Equipment

• 14-cup food processor

Ingredients 

• 8 ounces Parmigiano Reggiano Cheese, broken into 1-inch chunks
• 8 ounces Asiago cheese, broken into 1-inch chunks
• 3 cloves garlic, chopped
• 1 teaspoon red pepper flakes
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped green onions
• ½ teaspoon freshly ground black pepper
• 1 cup Extra-virgin olive oil

Instructions 

1. In the bowl of a food processor, combine the cheeses, garlic and red pepper flakes and pulse to break the cheese into small pieces. Scrape down the sides of the bowl with a rubber spatula and pulse again. Add the basil, green onions, black pepper, and olive oil and pulse to combine. Transfer the salsa to an airtight container and refrigerate for up to one week. Bring to room temperature before serving. Serve with crackers or crostini. Any leftovers can be tossed with pasta, used in a sandwich, or spooned over sliced tomatoes. Enjoy!

Nutrition

Calories: 1857kcal, Carbohydrates: 10g, Protein: 82g, Fat: 167g, Saturated Fat: 52g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 96g, Cholesterol: 154mg, Sodium: 3654mg, Potassium: 276mg, Fiber: 1g, Sugar: 2g, Vitamin A: 2236IU, Vitamin C: 3mg, Calcium: 2708mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.