Even a single ingredient is enough to flavor the classic butter and give it a special taste.
The aromatic butter is perfect on canapés, bruschetta, as a base for risotto and roasts, as an accompaniment to meat and fish main courses, side dishes, etc. It give the classic extra touch to many different dishes.
400 g of 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 of dry chili powder
Extra virgin olive oil to taste
Salt to taste.
Pepper as needed.
In the following recipe we offer you three different aromatic butters. One with herbs, one with chilli and one with truffles: all three delicious and very versatile!
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. Keep it aside.
When the butter is well softened, take 200 g and start working it as an ointment: 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 aluminum foil, place the butter on it and give it a cylindrical shape, wrapping it in paper. Then put it in the refrigerator for at least 2 hours, so that it becomes firm and compact.
Now move on to the preparation of 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 chilli powder in a bowl (if you want to get a spicier butter, increase the quantity of chilli), in the other one grate the truffle into very fine flakes, adding a pinch of salt.
Mix both aromatic butters well, then proceed as explained above, wrapping them in two sheets of aluminum foil (always giving them a cylindrical shape).
After a couple of hours of rest in the refrigerator they will be ready to consume.