Roasted Garlic, Parmigiano-Reggiano, and Evoo Spread

Preparation info
  • Makes

    1½ cups

    • Difficulty


Appears in
Peace, Love, and Pasta: Simple and Elegant Recipes from a Chef's Home Kitchen

By Scott Conant

Published 2021

  • About

This recipe was born out of the by-products of another one of my signature staples: pomodoro sauce. When we made the sauce at the restaurants, we were always left with a pot of garlic cooked in olive oil that I couldn’t bear to waste. So I started taking those delicious leftovers, adding a little more olive oil and Parmigiano-Reggiano, and turning it into a spread. If you are making the Pomodoro Sauce, you can do the same thing—or you can make this spread