Recipe by Daniel Myers
This recipe is probably meant to be served as a sort of sauce or condiment for meat, and as such it likely needs more water or oil. As written below it makes a good topping for crackers or other hors d'oeuvres and may also be useful for making cheesy garlic toast. Note that the use of raw egg yolks could pose a risk of food-borne illness unless pasteurized eggs are used.
1 cup grated parmesan
1 clove garlic, minced
1 Tbsp. water
1 tsp. olive oil
1 egg yolk
Grind all ingredients together with a mortar and pestle (or a food processor).
[an error occurred while processing this directive] XVIII Allos Quesos. Si vols fer allos quesos, hages formatge magre blanc e pica'l ab alls ensems. E quan serà ben picat, mit-hi un poc d'oli e destrempa-ho ab aigua tèbea que no haja bullit. Si hi mits dedins quatre o cinc mujols d'ous, ja serà molt millor, majorment si els dónes ab carn.
XVIII Garlic Cheese. If you want to make garlic cheese, take dry white cheese and grind it together with garlic. When it is well ground, put in a little oil or mix it with lukewarm water that has not boiled. If you put in four or five egg yolkes, it will be even better, especially if it is served with meat.
Published: July 25, 2015
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