Rockin' Roman Cheese Dip
MIXTURA CUM CASEO (Roman cheese dip)
Ingredients - Serves 4
Eat with warm bread and/or carrot and celery sticks.
Ingredients - Serves 4
- 1 medium leek
- 5 Tbsp butter
- 1 sm crunchy lettuce
- handful of arugula, of cilantro and of parsley
- 4 mint leaves
- 2 Tbsp white wine vinegar
- 1 ¾ oz parmesan
- 7 oz cheese (feta or farm cheese)
- 3 Tbsp olive oil
- ½ tsp ground pepper
- celery & carrots - to be peeled and cut into small sticks
- Take the leek and trim off the bottom, leaving as much white part as possible. Trim off the top of leaves that are wilted or brown.
- Slice leek ½ way through but not totally cut in half.
- Rinse leek under running water to rid all sand and dirt. Shake dry.
- Chop leeks into small pieces.
- Saute the leeks in butter in a frying pan, 6-8 min until soft. Put in the blender.
- Chop the lettuce, arugula leaves, cilantro, parsley and mint leaves into small pieces and add to the blender with the vinegar.
- Grate the parmesan, crumble the feta and add to the blender.
- Process all the ingredients into a smooth paste and put into a bigger bowl.
- Add in the olive oil and black pepper.
Eat with warm bread and/or carrot and celery sticks.