A dry, well-aged goat or sheep’s milk cheese may be substituted for the Parmesan cheese in this sauce. Don’t worry if this sauce separates; that’s part of its rustic charm.
|extra-virgin olive oil|
|freshly grated parmigiano-reggiano|
|finely chopped parsley leaves|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.