A different butter to enrich your preparations: discover the School's tips for preparing flavored butter at home
You know, butter is always better to use it moderately; but once we're there, we might as well use it well, right?
Butter and creativity: how to flavor it
This is why we recommend that you try various flavors to give a different touch to the butter, such as the one alla carrot. Just prepare a carrot broth, blend them with the water when boiling and filter everything with gauze. Once cold, add to the butter whipped with salt and pepper and it will be perfect for creaming vegetable-based risottos. Otherwise you can also flavor your butter with a much simpler procedure, with olives, anchovies, garlic, dill or any other spice: simply whip the softened butter with a whisk together with the chosen spice or ingredient, mix well and let it cool.
These aromatic butters are perfect for toast original, creative and different appetizers and aperitifs; moreover the cold raw butter it is less caloric and lighter than in cooking. Let's see why.
The fat in butter gets worse with heat
Butter is rich in saturated fats which change with high temperatures giving rise to harmful compounds. For this to those who suffer from cholesterol absolutely moderate use of butter is recommended, preferably raw, as in the flavored version.
However, we know well that for the gastronome, butter is often an excellent and irreplaceable ingredient, especially in the north …
Irreplaceable for risotto and cutlets
Purists will never fry one Milanese cutlet in oil, but in butter, preferably clarified, nor will they ever use the latter to cook and finish a risotto, in which the typical creaming, which makes it creamy, is given by a knob of butter and grated Parmesan. The butter already melts around 30 degrees, so the heat of the dish just removed from the heat is enough to melt it: it is therefore excellent for "polishing" even grilled meat or fish, or to season a simple plate of pasta. Traditions aside, try the crostini with raw flavored butter and you will never go back!
Texts by Giulia Ubaldi
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