Chunks of Parmigiano Reggiano Cheese with Aromatic Sauces

  • Difficoltà


  • Stagionatura

    18 months

  • 16 chunks of Parmigiano Reggiano cheese
  • For the Black Olive Sauce:
  • 250 g black olives
  • 125 ml extra-virgin olive oil
  • For the Parsley Sauce:
  • 125 g fresh parsley
  • 125 ml extra-virgin olive oil
  • 1 hot chilli pepper
  • For the Tomato Sauce:
  • 600 g ripe tomatoes
  • 125 ml extra-virgin olive oil
  • sugar, salt and pepper

Of the Black Olive Sauce:
Pit the olives and chop in a blender. Sieve this purée to remove possible impurities, then add olive oil.
Of the Parsley Sauce:
Chop the parsley and the chilli pepper and add olive oil.
Of the Tomato Sauce:
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.
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.