Parmigiana Salsa

Remember when Food Network had chefs like Sara Moulton, Emeril LaGasse, Sandra Lee, Alton Brown, Tyler Florence or one of my favorites Michael Chirarello (who might not of been on Food Network and more like PBS).   Their shows featured great recipes, some solid science behind the ingredients and helpful tips as these were true professionals. I like some of the new talent on Food Network, but don't you miss some of the original shows and the chefs who were onnthere? 

Michael Chirarello had some great Italian specialties that he shared on his show.  He has several successful restaurants, and a favorite of mine in the Napa Valley - Bottega. This appetizer is served at Bottega and makes a wonderful addition to your get together.  Might be something to make for Thanksgiving.  Serve with crostini or some crackers and a great glass of wine. 

Parmigiana Salsa

1/2 pound Parmesan, not too dry

1/2 pound Asiago cheese, not too dry

2 teaspoons minced garlic

2 teaspoons dried oregano

1 teaspoon red pepper flakes

2 tablespoons chopped green onion

1 1/2 cups extra-virgin olive oil

1 teaspoon freshly ground black pepper

Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Place the cheese in a food processor with the garlic, oregano, and red pepper flakes and pulse until reduced to the size of fine pea gravel. Stir in the green onion, olive oil and black pepper and pulse again. Cover and let stand at room temperature for at least 4 hours before using.