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bar toma’s Parmigiano Herb Spread

THE 'ENDS' GET A NEW BEGINNING: Don’t throw those away! Parmesan ends are reincarnated inParmigiano Herb Spread Bar Tom110 E.

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

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MAKES 3/4 CUP

1 tablespoon plus 1/3 cup extra virgin olive oil, divided

2 medium garlic cloves, toasted

1 cup Parmigiano-
Reggiano cheese

1/2 teaspoon finely chopped dried
oregano

1/2 tablespoon finely chopped fresh parsley

1 teaspoon finely chopped fresh thyme

1 teaspoon finely chopped capers

Pinch of sea salt

Freshly ground black pepper

In a small saucepan over medium-low heat, heat 1 tablespoon of olive oil. After 2 minutes, add the garlic cloves and brown slowly on all sides, 10 minutes. Remove from pan and drain on paper towel.

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



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