Salsa di Parmigiano

From our recent trip to Napa Valley, we dined at Chef Michael Chiarello's restaurant, Bottega. My husband and I were served a Parmesan dip at the restaurant that was paired with their freshly baked bread. I'm usually a fan of just olive oil & balsamic vinegar for dipping the bread. However, after one taste of this dip - I was in love! At the restaurant, the parmesan dip was served perfectly in this little 1 ounce white ceramic shot glass with a demitasse spoon. I love demitasse spoons because it's such a delicate and tiny spoon, it just oozes refinement and enjoyment when you use it. We both knew that we could re-create it ourselves.

From tasting the dip, we both tasted parmesan cheese, another salty-ish cheese, garlic, red pepper flakes, olive oil and Italian seasoning. I made it by last week before I found the recipe on Food Network. I had created more of a garlic dip, and not too reminiscent of our Bottega experience. Then finally after perusing Napa Style I found the recipe because they sold it at the stores as well! I highly recommend you try this dip, it's so rich and delicious.

Salsa di Parmigiano
Adapted by Michael Chiarello
Ingredients:
1/2 pound Parmigiano Reggiano
1/2 pound Asiago cheese
1 head of garlic, minced
2 teaspoons dried oregano
2 1/2 teaspoons red pepper flakes
2 tablespoons chopped green onion (about 3)
2 cups extra-virgin olive oil
1 teaspoon freshly ground black pepper

Preparation:
1. Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks.
2. 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.
3. 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.

Review: One of the best dips that we've had and it pairs perfectly with warm rosemary sourdough bread. It's easy to make and we will definitely be always making a bowl of it for our dinner parties!