I really gotta post this in its own thread.

[hippywife]

I posted this for the pot luck thread, and on it's own I think a long time ago, but I hadn't made it in quite a while. We've been invited to a small party tonight and this is my hostess' favorite thing for me to bring, so I just finished making it. Used Pecorino Romano instead of Parmesan, and OMG! is this shit to die for! I had forgotten how really heavenly it is.

http://www.napastyle.com/catalog/search.cmd?keyword=+Salsa+di+Parmigiano&keywordToSearch=+Salsa+di+Parmigiano&categoryId=716&parentCategoryId=716

I don't use anymore than 1 cup of olive oil. His 1.5 cups is waaaaaaay too much. It might even be a tad better with just a wee bit less than a cup. If anyone makes this, you might want to start out with just 3/4 of a cup and add more, if needed, in small amounts.

But someone really needs to make this. One of the best things I think I've ever come across...ever. Gonna slice and toast a rustic baguette (that I bought because I don't have time to cook today) to go with it.

:D

[elleng]

1. Romano instead of PARMESAN????

I'd run right over to grocery and pick up a chunk of their ($17.99/lb!!!) PARMESAN if I had a food processor here! Sending recipe to newly engaged daughter!!!!

[hippywife]

2. Would be great appetizer

at her wedding, except it gives one terrible breath. Everyone would have to be required to eat at least a bite in self defense. :rofl:

[elleng]

3. We LOVE garlic breath!

And might add parsley, or serve it fresh, on the side!

[tango-tee]

25. Glad to see you're so happy, elleng!

I think (old age, old age, can't rightly recall....) I already sent along congratulations on this joyous occasion, but one can never receive too many good wishes, right? So again, I'm so very glad for you and your daughter!

And she'll love the recipe!

[AwakeAtLast]

4. Wow, and easy, too!

I really like Michael Chiarello - he comes off as just a little arrogant, but I always like his recipes. My mother can't stand him, but she's not the greatest cooke either. :D

[hippywife]

5. I think the one and only time I saw him

was a fluke. They showed one of his programs on PBS, and during a time we usually aren't even watching. We were doing a little down-time, I think. I don't remember a thing about him at all. Just remember being taken with this recipe and looking it up. This was several years ago.

It is an incredibly easy recipe. I've even made it on the cheap before using just a sharp provolone, and it's still good, but this batch today is awesome! :9

[grasswire]

8. I like him too

He was my first inspiration for panzanella, which has been a huge success. I never remember to watch him tho.

[Warpy]

6. Now that does look wonderful

in a cheesed up and oiled down pesto sort of way. It would be less overwhelmingly garlicky than pesto and much better for a party situation.

If I should ever be nuts enough to get into that kind of situation again, I'll know what to make.

Those red pepper flakes probably make it, give it enough of a kick to make it really interesting.

[hippywife]

12. It is still pretty garlicky.

But it's so damn fantastic! The red pepper flakes do add just a wee kick, not too much. I probably don't put a whole teaspoon in it. Just a few shakes.

[housewolf]

7. I took note of this when you posted it the other day

it looks delish! Will definitely keep it in mind for the next time I need something like it.

Thanks adding it to our tremendous reservoir of recipes we have here.

[hippywife]

9. And thank you for

all your expert advice, along with fabulous recipes, that you contribute. You're one of the best,B.

And that is a wonderful recipe. So fresh tasting with that basil and olive oil. Just blew me away (again) yesterday after not having made it for a couple of years.

:loveya:

[Phentex]

10. I can't do it...

I know I would gorge on that! There's only so much exercise I can do!!!!

(Filing this one for later...)

:hi:

[hippywife]

11. Same reason I'm glad I forgot about it.

I never make it anyway except for gatherings. Save it for a party or as a dinner app. It'll be fine then. :hi:

[Paper Roses]

13. Added to favorites, This is just my kind of thing. n/t

[hippywife]

14. Hope you like it as much as we do.

It's heaven for any cheese lover. :hi:

[azurnoir]

15. Thank you for the recipe

I used to get my daughter to bring some home with her she manages a grocery store deli, but since she moved into her own apt I miss the stuff

[hippywife]

16. You are so welcome.

It's so easy to make, you won't have to worry about that anymore. :hug:

[azurnoir]

20. Now if getting over her moving were just as easy.... n/t

[CTyankee]

17. So, I'm not getting how you would use this sauce? The baguette I understand,

but is there a meat or fish that goes well with this? Or perhaps an added vegetarian touch? Sorry to be so dense...

[hippywife]

18. It's used as an appetizer.

I just make it for parties where there is a lot of finger foods and dips served.

[CTyankee]

19. OK, great, got it! Just printed it out...thanks a bunch...nt

[tango-tee]

26. Hippywife, do you think that a couple of tiny shallots caramelized in red wine and rosemary

might be a good sidekick to the toasted baguette with your cheese pesto? Good Lord, your recipe sounds awesome.

[hippywife]

27. If you are making multiple appetizers

for a gathering serving it along side it and not mixing it in with the cheese recipe, it should be fine. The whole reason this cheese recipe is so awesome is how fresh it tastes. Adding these other cooked ingredients you are talking about would take the sparkle out of it.

[tango-tee]

28. I would serve the shallots alongside, not mixed in.

Always look forward to reading your posts, BTW!

[Fire1]

21. Thanks hippy! Just printed it. n/t

[hippywife]

22. Hoping you love it! n/t

[Tesha]

23. oh yes... this one's a keeper

I especially like the note:


Chef's Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless..

what a great last minute treat to keep in the fridge in the summer!
I might keep the basil and scallions for a last minute add-in so it would keep longer

[hippywife]

24. You could always make smaller batches, too.

The herbs and scallions really need the time in the fridge to meld with the rest of the ingredients for the full flavor hit.


This really is addicting stuff, tho. :hi: