Recipe Courtesy: Michael Chiarello’s Bottega Cookbook

For those who have had the pleasure of dining at Bottega in Yountville, CA…you know what this dip is.  Rather than your typical oil and vinegar you’re given this savory Parmesan dip along with the most exquisite artisan bread to smother it in.  It’s sharp from the cheese, rich with excellent quality olive oil and spicy due to chili flakes.  Truly delicious…it’s easy to loose your appetite with this stuff.  Beware!

Makes 3 1/2 Cups to Serve 16

  • 1/2 pound Parmesan cheese, not too dry
  • 1/2 pound Asiago cheese, not too dry
  • 2 tablespoons chopped green onion
  • 2 teaspoons minced garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 1/2 cups extra virgin olive oil

Remove any rind from the cheeses and chop the cheeses into rough 1-inch chunks. Pulse the cheeses in a food processor until reduced to the size of a fine pea gravel. Transfer the cheese to a bowl and stir in the green onion and garlic. Add the oregano, rubbing between your fingers to release it’s fragrance. Add the black pepper, red pepper flakes, and olive oil. Stir well. Cover and let stand at room temperature at least 4 hours before serving.

Bottega – Yountville, CA

Michael Chiarello’s restaurant in the heart of Yountville is truly a gem and continues to be packed night after night even after being open for 2 years.  It’s not uncommon to find Chef Chiarello making the rounds and greeting customers at tables.  The setting is comfortable whether you’re setting at a booth or at a table.  The open kitchen is always fun and let’s you see the beautiful team work that is responsible for the fabulous food.  The menu is very seasonal so depending on when you go, don’t expect to see the same thing on the menu time and time again.  Reservations are highly recommended otherwise you may find yourself eating at 10pm.  Enjoy the couches and fire outside on the patio for some late night drinks and just relax!

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