Parmesan oil

Parmesan Oil


2 cups (500 ml) olive oil

100 g finely grated Reggiano Parmesan

20 g shaved Parmesan

Preparation time: 15 minutes


Combine the oil and grated Reggiano Parmesan in a small pan over low heat. Stir for 10–15 minutes, or until the cheese melts and clumps together. Remove from the heat.

Strain into a clean, warm 2 cup (500 ml) bottle and add the shaved Parmesan.

Seal and refrigerate for up to 2 months.

Serve at room temperature.

Contributor: Cam