Emilia-Romagna Recipes
SCAGLIE DI PARMIGIANO REGGIANO CON SALSE AROMATICHE

Scaglie di parmigiano reggiano con salse aromatiche

Chunks of Parmigiano-Reggiano ® with Aromatic Sauces

How to make the Chunks of Parmigiano-Reggiano ® with Aromatic Sauces:

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

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM