NapaStyle Salsa di Parmigiano - Attn: Chupa !!!!!!!!

[Guest guest]

Yummmmmmm ummmmmm ummmmm! I have to get some free time here to make

more of the groups recipes. This looks amazing!

Thank you, Mya

 

 

, " Chupababi " <alcovi

wrote:

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> * Exported from MasterCook *

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> NapaStyle Salsa di Parmigiano - Veggie

>

> Recipe By :

> Serving Size : 8 Preparation Time :0:00

> Categories :

>

> Amount Measure Ingredient -- Preparation Method

> -------- ------------ --------------------------------

> 8 ounces Parmesan cheese -- broken into 1 " chunks

> 8 ounces Asiago cheese -- broken into 1 " chunks

> 1 tablespoon chopped garlic

> 1 teaspoon freshly ground black pepper

> 2 tablespoons chopped basil

> 2 tablespoons chopped scallions

> 1 teaspoon pepper flakes

> 1 1/2 cups extra-virgin olive oil

>

> Place all of the ingredients in the bowl of a food processor. Pulse

for about 10 seconds, to break the cheese into small granules. (Use a

rubber spatula to scrape down and recombine between every couple of

pulses.) Transfer the salsa to a sealed container and refrigerate for

up to a week. Bring to room temperature before serving.

>

> Yield: 2+ Cups

>

> Source:

> " NapaStyle newsletter "

> S(MC format by Chupa Babi):

> " 02.14.06 "

> Copyright:

> " 2006 NapaStyle Inc. "

> Yield:

> " 2 cups "

>

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> Per Serving (excluding unknown items): 592 Calories; 57g Fat (85.9%

calories from fat); 19g Protein; 2g Carbohydrate; trace Dietary

Fiber; 48mg Cholesterol; 875mg Sodium. Exchanges: 0 Grain(Starch); 2

1/2 Lean Meat; 0 Vegetable; 9 1/2 Fat.

>

> NOTES : Chef's Note: This is addicting! Serve it as a topping for

bread, toss with pasta, spoon over fresh sliced tomatoes, the

possibilities are endless.

>

> Nutr. Assoc. : 0 0 0 0 0 0 0 0

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