admit that trying to reproduce the foods that most attract me around when I eat, in restaurants and travel is a real mania. Sometimes (okay, often) I get only disastrous results, other times (mmm, a few) the results are amazing! During a dinner at the home of a dear friend from Friuli, Stephen, very nice but also very good at cooking (women, is also single!), I tasted something new (at least for me): butter-flavored chili. He had taken in Austria and we did it taste spread on baked potatoes. Back home, the memory of that butter I had left in the head and suffering from a delusion of omnipotence, I tried to play it. Nothing could be easier! I used a cream to the chili that was given to me by John, my trusted dealer of food Calabria. I also added a handful of oregano, not in the Austrian version. The taste of this butter is fantastic, and while the taste (well, a spoon, mamma mia!) I thought that this is a versatile product that can be flavored with anything and you can use on bread, crostini, vegetables, legumes and some more so on and so forth. The deadline is that of butter you use, so watch the date before you throw the box! So let's the recipe (recipe?) .
butter cream flavored with pepper and oregano
Ingredients:
125 g of butter
2 teaspoons cream of chili
oregano qb
Procedure:
Mix in a bowl at room temperature butter with the cream of red pepper and oregano. Place in refrigerator to solidify. Pull it out and form a ball with a little helping 'with parchment paper. Store in refrigerator.
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