THE 'ENDS' GET A NEW BEGINNING: Don’t throw those away! Parmesan ends are reincarnated into a Parmigiano Herb Spread at Bar Toma, 110 E. Pearson. | Al Podgorski~Sun-Times
Updated: December 18, 2012 10:53AM
MAKES 3/4 CUP
1 tablespoon plus 1/3 cup extra virgin olive oil, divided 2 medium garlic cloves, toasted 1 cup Parmigiano- 1 teaspoon finely chopped fresh thyme 1 teaspoon finely chopped capers Pinch of sea salt Freshly ground black pepper
2 medium garlic cloves, toasted
1 cup Parmigiano-
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped capers
Pinch of sea salt
Freshly ground black pepper
Meanwhile, cut the rind from the Parmigiano cheese and cut cheese into small chunks, discarding the rind (or save to add to a soup). Put the cheese into a food processor and process to a fine grate. Add the toasted garlic and the remaining 1/3 cup olive oil in a slow stream and process until the mixture is fully incorporated and smooth.
Fold in the oregano, parsley, thyme and capers, and season with sea salt and freshly ground pepper to taste.
The spread can be refrigerated for up to 1 week. Bring to room temperature before serving with assorted raw vegetables for dipping.
Chef Tony Matuano
Nutrition facts per 1-tablespoon serving:
92 calories, 9 g fat, 2 g saturated fat, 6 mg cholesterol, 0 g carbohydrates, 3 g protein, 109 mg sodium, 0 g fiber