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Salsa di Parmigiano by Michael

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1573 posts
Joined: Dec 11, 2005


Posted to Thread #10 at 5:49 pm on Dec 18, 2005

Made this yesterday for a Christmas party last night, everyone loved it: REC: Salsa di Parmigiano.....
Salsa di Parmigiano

This took all of 10 minutes to mix
together. It took longer to cut and toast
the crostini that I served with it!
Everyone loved it at the party and I
received several requests for the recipe.

Source: Casual Cooking by Michael Chiarello

Michael writes: "My friend and collegue
Susie Heller invented this spicy marinated
cheese, which she called GLOP, when she was
a caterer in Cleveland, and it was so
popular that a local deli began selling it.
She brings it to our company parties now,
and it vanishes immediately. Susie usually
serves it with warm toast, but it's also
terrific in a baked potato or tossed with
hot pasta. You can refrigerate it for days,
but bring it to room temperature before

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 termperature for
at least 4 hours before using.

Makes 3 1/2 C to serve 16

Michael's notes: The recipe specifies "not
too dry" for the cheeses. A well-aged
Parmesan or Asiago could break the blade on
your food processor.


Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.

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