Gluten-Free Cooking For One

Celiac And The Single Girl, Or: How To Make Food That Does Not Suck For One Person {Although I Suppose You Could Feed Other People, Too}

Salsa di Parmigiano / Siena al Aglio knockoff

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I shall preface this post by saying that I am just about done eating a bottle of parmesan/asiago/garlic/red pepper flake spread that is to die for. This is one of my favorite things in the world, and if you want the original Loredana’s Siena al Aglio spread, it has marinated cheese in it, which I didn’t bother to figure out how to do, and is AMAAAAAZEBALLS.



However, if you want something delish to put on your food and don’t care if the cheese is marinated (oh my god the marinated cheese is so good), then this recipe is also really, really good. (I can’t wait to make something to put it on. I’m tempted to cook something RIGHT NOW so I can road-test this.) I’m saving money right now and don’t want to lay out the cash for the fancy bottle of Loredana’s at this moment, but there is no earthly way I’m not going to have some garlicky yumness to spread – so this is my compromise.

I started with a recipe for Salsa di Parmigiano that sounded very much like the Siena al Aglio, here:

And then I took out the parts that aren’t in the Siena al Aglio (the dried oregano and the green onions) and the ingredient I didn’t have (the red pepper flakes) and disregarded the amounts because I was afraid I’d get waaaaay too much, and besides – I only had 3 ounces of Asiago. 😀


8-10 cloves of garlic, depending on size and how much bite you want
3 oz Asiago cheese
c. 1 cup shredded Parmesan (is what I had. You could use regular Parmesan)
1 tsp ground black pepper
c. 250 – 300 ml olive oil


  • Peel and then crush the garlic cloves.
    Cut the Asiago cheese into smaller chunks (I just sliced it – it’s about to get processed – no need to be neat)
  • Put the garlic and Asiago in the blender (or food processor. I’m in love with my blender, so I used that) and process until the consistency is as you’d like. You can do pea-sized pieces if you’d like more definition to the different flavors, or you can blend it out fairly smooth. I was aiming for pea-sized chunks but overshot. It’s still delicious fairly smooth. Next time!)
  • Add some of the oil to keep things from forming a brick
  • Add the Parmesan, and mix in
  • Add enough oil to give you the consistency you want.
    Garlic, Parmesan, and asiago in the blender, ready for the oil!

    Garlic, Parmesan, and asiago in the blender, ready for the oil!

    I ended up adding about 300 ml of olive oil, which may seem like a lot; but I buy my olive oil in 3L containers. :} I like olive oil. (<< understatement)

    So what I ended up with was very small pieces of garlic and cheese dispersed pretty thickly in olive oil. I don't know if it will settle, but a quick stir should bring it to rights and then the munching may commence. If you make some, let me know how it is, and how you use it!!

    I filled up a first glass container - this was the amount I was aiming for
    --and then I had  too much! With a lamentable lack of foresight, I hadn't provided a second container, so in a bowl it went.

    –and then I had too much! With a lamentable lack of foresight, I hadn’t provided a second container, so in a bowl it went.

    The happy couple. ;)

    The happy couple. 😉


    Author: Christine Na'imah

    I am a pretty bubbly person. A dancer, a prancer, and sometimes a vixen. Romantic and striving for grace, but unfortunately the emphasis is on "antic"; occasionally lunatic, trying to be demure. Probably failing.

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