Burro E Parmigiano Recipe

Inspired by Edo's Squid

Time1h

Serves8

Make Burro E Parmigiano Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Soften and measure butter
Remove unsalted butter from the refrigerator and leave at room temperature for 20–30 minutes until it reaches a soft, spreadable consistency but is not melted. Measure 8 tablespoons (1 stick) of softened butter and place it in a medium mixing bowl.
2
Grate the cheese
Finely grate 3 tablespoons of Parmigiano-Reggiano. Freshly grated cheese melts and incorporates more smoothly than pre-grated varieties.
3
Combine butter and cheese
Using a sturdy spatula or a fork, beat the softened butter in the bowl for about 1 minute to make it light and slightly fluffy. Add the grated Parmigiano and mix thoroughly until uniformly distributed and the butter appears creamy and pale.

4
Season
Add 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper to the butter-cheese mixture. Stir well, taste, and adjust seasoning in small increments. If serving with unsalted bread or delicate vegetables, you may reduce salt to 1/2 teaspoon.
5
Add bright and spicy notes (optional)
If using, fold in 1 teaspoon lemon zest and 1 tablespoon chopped flat-leaf parsley for freshness, and a 1/4 teaspoon pinch of cayenne for gentle heat. Mix until evenly incorporated.

6
Shape the butter
Spoon the finished butter onto a sheet of plastic wrap or parchment. Use the wrap to roll the butter into a log roughly 1 1/2 inches in diameter, twisting the ends to seal. Alternatively, transfer to a small bowl for immediate serving.
7
Chill to firm and meld flavors
Refrigerate the log or bowl for at least 30 minutes to firm up and allow flavors to meld. For a faster set, freeze for 10–15 minutes. If preparing ahead, the butter can be refrigerated for up to 7 days or frozen for up to 3 months (wrap well).
8
Serve
Slice rounds of the burro e parmigiano to serve on warm bread, roasted vegetables, grilled steak, pasta, or cooked fish. Allow slices to soften slightly at room temperature before spreading for best texture and flavor.