Flow rate
Appetizers
Duration
30 minutes
Difficulty
Easy
Ingredients
- 400 g Occelli® butter
- 1 clove of garlic
- 20 g of basil
- 20 g of parsley
- 20 g of chives
- 50 g of black truffle
- 1 teaspoon dried chili powder
- Extra virgin olive oil to taste
- Salt to taste
- Pepper to taste
Preparation
Even just one ingredient is enough to flavor classic butter and give it a special flavor, to be used in the most disparate ways: aromatic butter is in fact perfect on canapés, bruschetta, as a base for risottos and roasts, as an accompaniment to meat and fish main courses, side dishes, etc. In short, it manages to give the classic extra touch to many different dishes.
Making aromatic butter at home is very simple and allows you to give vent to your imagination, choosing the ingredients based on your personal tastes.
In the following recipe we propose three different aromatic butters. One with herbs, one with chili pepper and one with truffle: all three delicious and very versatile!
Procedure
Let the Occelli® butter soften well at room temperature.
Meanwhile, prepare the ingredients to flavor it. Peel the garlic and chop it very finely together with the basil, parsley and chives.
Clean the truffle by rubbing it with a soft brush, rinse it with a little running water and dry it very well. Set it aside.
When the butter has softened, take 200 g and start working it into a paste: once it has reached a creamy consistency, add the chopped herbs and garlic, add a drizzle of oil, a pinch of pepper and mix everything well.
Take some tin foil, arrange the butter on it and give it a cylindrical shape, wrapping it in the paper. Then put it in the refrigerator for at least 2 hours, so that it hardens and compacts.
Now move on to preparing the chilli butter and the truffle butter. Cream the remaining 200 g of Occelli® butter: 100 g in one bowl, 100 g in another.
Then add the chili powder to a bowl (if you want to obtain a spicier butter, increase the quantity of chili), in the other bowl grate the truffle into very fine flakes, also adding a pinch of salt.
Mix both aromatic butters well, then proceed as explained above, wrapping them in two sheets of tin foil (always giving the two loaves a cylindrical shape).
After a couple of hours of rest in the refrigerator they will be ready to eat.
