Salsa di Parmigiano is an Italian European, gluten-free, eggs-free, nuts-free and soy-free sauce and dressing made with parmesan and provolone cheese.
Special diets: Vegetarian | gluten-free | eggs-free | nuts-free | soy-free |
️Allergens: not vegan | lactose |
⏱ 34 mins – easy
🍽 6 servings – 785 kcal per serving
| Serving
139g |
Fat
76g |
Sat. fat
19g |
Sodium
721mg |
| Carbs
3g |
Fibers
0g |
Sugars
0g |
Proteins
23g |
INGREDIENTS
- 8 ounces parmesan cheese
- 8 ounces provolone cheese
- 1 tbsp garlic
- 1 tbsp black pepper
- 2 tbsp basil
- 2 tbsp scallions
- 1 tbsp red bell pepper
- 25 tbsp olive oil
TOOLS
- 1 oven
- 1 knife
- 1 roasting tin
- 1 food processor
- 1 container
STEPS
Cut the parmesan cheese and provolone cheese into 1-inch cubes. Peel and mince the garlic. Chop the scallions and basil.
Preheat the oven to 390°F for 17 minutes.
Roughly chop the red bell peppers.
Place the chopped red bell peppers in a roasting tin and drizzle with 1 tbsp of olive oil. Place in a hot oven and bake for 15 minutes.
Turn off the heat and remove the roasting tin from the oven.
Put the parmesan cheese cubes, provolone cheese cubes, minced garlic, chopped basil, chopped scallions, roasted red bell peppers, black pepper, and the rest of the olive oil in a food processor. Blitz for 2 minutes to get a cheese mixture.
Transfer the cheese mixture to a container.
It’s ready to be served !
