Parmigiano-Reggiano with Three Dipping Sauces Recipe
Item #: Recipe0157
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Description & Details

Parmigiano-Reggiano with Three Dipping Sauce Recipe

The Swiss love their fondue, but when you have an authentic Grana cheese as wonderful and tasty as authentic Parmigiano-Reggiano or even Granglona Pecorino, why not enjoy their peak flavor straight-up?

Here are three sauces that will make a perfect party appetizer to be served with drinks or at the beginning of a bigger meal.

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

8 ounce black olives, pitted
4 ounce extra-virgin olive oil

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.

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
Trapani Fine Sea salt and freshly ground Tellicherry Black Pepper to taste

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.

1-1/3 pound vine-ripe plum tomatoes
India Tree Caster Sugar
Trapani Fine Sea Salt and freshly ground Tellicherry Black Pepper to taste

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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