Recipe Scaglie di parmigiano reggiano con salse aromatiche


Preparation: 20 minutes (plus the time needed for the sauces)

16 chunks of Parmigiano-Reggiano cheese

How to make the Scaglie di Parmigiano-Reggiano ® con Salse Aromatiche:

Black Olive Sauce

250 g black olives
125 ml extra-virgin olive oil

Pit the olives and chop in a blender. Sieve this puree to remove possible impurities, then add olive oil.

Parsley Sauce

125 g fresh parsley
125 ml extra-virgin olive oil
1 hot chilli pepper

Chop the parsley and the chilli pepper and add olive oil.

Tomato Sauce

600 g ripe tomatoes
125 ml extra-virgin olive oil
sugar, salt and pepper

Peel the tomatoes and remove the seeds. In a saucepan, cook the tomato pulp on a low flame for about 90 minutes with olive oil, a pinch of sugar, salt and pepper. Once cooked, pass through a vegetable mill.

Preparation of the Dish
Arrange the Parmigiano-Reggiano chunks on a platter. Place the sauces in small bowls around the cheese in order to be able to dip the chunks.

Serves 4

Regional recipe of Emilia-Romagna.