Method
Place all of the
ingredients in the bowl of a food processor.
Pulse for about 10 seconds, to break the cheese
into small granules. (Use a rubber spatula to
scrape down and recombine between every couple
of pulses.)
Transfer the salsa to a sealed container and
refrigerate for up to a week. Bring to room
temperature before serving.
You can also purchase
Michael Chiarello's Salsa di Parmigiano online
from NapaStyle.com
Recipe
courtesy Michael Chiarello — Casual
Cooking
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