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Parmigiano-Reggiano with Three Dipping Sauces Recipe

Parmigiano-Reggiano with Three Dipping Sauces Recipe

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Ingredients

20 chunks of Parmigiano-Reggiano, or 10 chunks of Parmigiano and 10 chunks of Il Granglona Pecorino


BLACK OLIVE SAUCE:

8 ounce black olives, pitted

4 ounce extra-virgin olive oil



PARSLEY SAUCE:

4 ounce fresh parsley, remove the leaves from the stems

4 ounce extra-virgin olive oil

1/2 small fresh jalapeno pepper, stem and seeds removed

Sea salt and freshly ground Tellicherry Black Pepper to taste




TOMATO SAUCE

1-1/3 pound vine-ripe plum tomatoes

India Tree Caster Sugar

Sea Salt and freshly ground Tellicherry Black Pepper to taste

Shop For This Recipe

Parmigiano-Reggiano - Summer Milk (2.5 pounds)
$169.00
Black Oil-Cured Olives
$9.95
Fratepietro Premium Black Bella di Cerignola Olives
$17.95
NyonsOlive Black Nyons Olives - AOC
$15.95
Fattoria di Petroio Tuscan Olive Oil
$48.95
Tellicherry Peppercorns
$17.95
India Tree Superfine Caster Cane Sugar - 3-lb tub
$24.95
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Directions

Parmigiano-Reggiano with Three Dipping Sauce Recipe

Here are three sauces that will make a perfect appetizer using Parmigiano-Reggiano. 

BLACK OLIVE SAUCE:
Directions:
1. Place the olives in a food processor and process into a fine paste.
 2. Continue processing while drizzling in the olive oil.
3. Scrape the sauce into a small bowl.

PARSLEY SAUCE:
Directions:
1. Coarsely chop the parsley and jalapeno and place them in a blender. Process until they become a smooth paste.
2. Continue blending while you drizzle in the olive oil.
3. Season to taste, and pour the sauce into a small bowl.

TOMATO SAUCE
Directions:
1. Peel the tomatoes and remove the seeds.
2. In a saucepan, cook the tomato pulp on a low flame for about 90 minutes with olive oil, a pinch of sugar, salt and pepper.
3. Once cooked, pass through a vegetable mill.

Arrange the Parmigiano-Reggiano and Il Granglona chunks on a platter. Place the sauces in small bowls around the cheese in order to be able to dip the chunks.

serves 4

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