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Salsa di Parmigiano Recipe

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This recipe for Salsa di Parmigiano, by , is from The Keniski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Norgard


lb. Parmesan
lb. Asiago cheese
2 tsp. minced garlic
2 tsp. dried oregano
1 tsp. red pepper flakes
2 T. chopped green onion
1 c. olive oil (or less)
1 tsp. freshly ground black pepper

Rosemary-Garlic crackers (or other cracker)
Triple Berry jelly or jam (or other red fruit spread)

Chop the cheeses into 1 inch chunks.
Place into food processor with the garlic, oregano, red pepper flakes
and pulse until the size of pea gravel.
Stir in the remaining ingredients and pulse again.
Cover and let stand for about 4 hours.

Serve with Rosemary-Garlic crackers. Top with Triple Berry spread.

Personal Notes:
Personal Notes:
Rich, but tasty!




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