Parmigiano-Reggiano with Three Dipping Sauces Recipe
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
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
