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Tuscan Butter is a compound butter inspired by the flavors of Italy. This butter is great for topping steaks, spreading on bread, or as the base of pasta sauce.
The star component of this Tuscan Butter is sundried tomatoes. We like to mince these fairly fine so they blend in well with this butter.
WHAT YOU'LL NEED (scroll to full ingredient list)
Butter, unsalted
Sun-dried tomatoes
Garlic
Parmigiano Reggiano
Cayenne pepper
Oregano
Salt
DIRECTIONS
STEP 1: TOMATOES
Finely mince the sundried tomatoes.
STEP 2: PARM
Grate 1/4 cup of Parmigiano Reggiano cheese.
Note that this is a compacted 1/4 cup of about 20 grams of cheese.
STEP 3: COMBINE
Mix all the ingredients in a small bowl
STEP 4: STORE
We prefer to transfer the compound butter to a sheet of parchment paper and then roll it into a log about 1.5-2 inches in diameter. Once rolled, transfer the butter to the fridge to firm up. Alternatively, this can be frozen in an airtight container or bag for about a month.
INGREDIENTS
Makes about 1 cup
1/2 C butter, softened and unsalted
1/4 C sun-dried tomatoes, minced
3 cloves garlic, minced
1/4 C Parmigiano Reggiano, grated (about 20g)
1/4 tsp cayenne pepper, powder
1/4 tsp oregano, dried
Salt to taste
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