Parmesan Salsa Recipes

PARMESAN SALSA ( ITALIAN GLOP)

Steps:

• 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.).
• Let sit under refrigeration over night for best flavor.
• Bring to room temperature before serving.
• Transfer the salsa to a sealed container and refrigerate for up to a Month. If it lasts that long!
• Note: This is addicting! Serve it as a topping for bread, toss with pasta, spoon over fresh sliced tomatoes, the possibilities are endless.

SALSA DI PARMIGIANO (PARMESAN DIP)

Steps:

• 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.
• **Cook time does not include letting stand at room temperature for 4 hours before serving.

PARMESAN CRISPS WITH PANCETTA AND ROMA TOMATO SALSA

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
• On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
• Place in preheated oven and cook until cheese melts.
• Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
• In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
• In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
• Add tomato mixture to Parmesan crisps and top with pancetta.

ROASTED SALSA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
• Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
• Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
• Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.

BAKED OYSTERS WITH SALSA, FETA & PARMESAN

Steps:

• Spray a 6 compartment muffin tin with pam or oil.
• Place one oyster in each cup.
• Cover with a tbsp of salsa -Use hot if you want more heat.
• Sprinkle each first with a tsp of Feta then with the parmesan.
• Bake in preheated 350 F oven for 20 minutes or until they are golden.

CRISPY CHICKEN PARMESAN WITH AVOCADO SALSA

Steps:

• Combine bread crumbs and 1/4 cup cheese in shallow dish; set aside. Mix mayo and chili powder; spread onto both sides of chicken breasts. Coat evenly with bread crumb mixture.
• Heat oil in large skillet on medium heat. Add chicken; cook 4 to 5 min. on each side or until done (165ºF). Meanwhile, mash avocados with salsa.
• Place chicken on serving plate; top with avocado mixture, tomatoes and remaining cheese.

SALSA DI PARMIGIANO

Steps:

• Place all ingredients except olive oil into the bowl of a food processor.
• Pulse for 10 seconds while adding olive oil.
• Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules.
• Transfer mixture into a sealed container and refrigerate for up to one week.
• *** Bring to room temperature before serving.

PARMESAN SALSA

Steps:

• 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. 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..

SALSA CHICKEN PARMESAN

Steps:

• Heat oil in frying pan over medium heat.
• Sprinkle spices on both sides of chicken and place in frying pan.
• Saute chicken 2-3 minutes per side.
• Spoon salsa evenly over chicken, cover and simmer 7-10 minutes.
• Sprinkle on parmesan cheese and then mozzarella cheese.
• Cover and cook 5-7 minutes longer.