Saturday, June 23, 2007

Ezard's Parmesan Oil


Ever been to Ezard's and tasted that amazing Parmesan Oil or stopped by that Olive stall in the Vic Market Deli and sampled some of Ezard's Oil there? ...and when you tasted it, did you think to yourself, "geez, I wish I had the recipe for that?" Well, wish no longer my friends, here it is!

It's so easy to make and it literally take minutes to do. I learnt this recipe from Ezard himself... he's a great teacher. Now, I don't want to mislead you here... when I say I learnt it from the man himself, he was actually on TV (fresh to be exact), not in my kitchen, weaving his magic.

Ingredients:

1 Clove Garlic, Peeled
Some good Parmesan, including the rind, about 150g
2 Sprigs of Rosemary
Approx 150ml of Olive Oil


Method:
Place all the ingredients into a small saucepan and bring oil gently to the boil.
Once the oil reaches boiling point, turn it off, place a lid on the saucepan and leave to infuse for about 48 hours for the best results.

5 comments:

encino said...

This might be a stupid question, but could you use the parmesan and garlic afterwards?

Maybe make a cheese sauce or something?
Or was it unedible?

jenjen said...

I have never heard of parmesan oil before, but it makes perfect sense. I can just imagine the infusion of flavours. Sounds delish!

Rodrigo said...

Oi, achei teu blog pelo google tá bem interessante gostei desse post. Quando der dá uma passada pelo meu blog, é sobre camisetas personalizadas, mostra passo a passo como criar uma camiseta personalizada bem maneira. Até mais.

Wendy said...

I tend to keep all my parmesan rinds to add to my minestrone. It adds a lovely smokey flavour to the soup.
Not really in the mood for minestrone at this time of year though. This sounds like a great alternative.

Kazmic said...

You are an absolute legend! Thank you for the recipe!!!