 |
Preparation: 20 minutes (plus the time
needed for the sauces) 4 servings Ingredients 16 chunks of Parmigiano-Reggiano cheese Black Olive Sauce 250 g black olives 125 ml extra-virgin olive oil Pit the olives and chop in a blender. Sieve this purée 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. |
