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Recipes Nugget Markets Signature Recipes

Prosciutto, Parmesan & Toasted Pinenut Compound Butter

Prep time
20 minutes PT20M
Cook time
PT0
Yield
1¾ lbs.
Difficulty
1 out of 5 on the difficulty scale
Nugget Markets signature recipes

Ingredients

  • 1 lb. unsalted sweet cream butter
  • 1 cup Prosciutto di Parma, diced
  • 1 cup Parmigiano-Reggiano, shredded
  • ½ cup pine nuts, toasted
  • 1 bunch fresh basil leaves, chiffonade

Preparation

Whip butter to light and fluffy consistency. Add remaining ingredients and mix thoroughly.

Butter can be used immediately or rolled using parchment paper. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer.

To Roll in Parchment Paper:

Lay 1, 10" x 14" piece of parchment on the counter. Use rubber spatula to scrape butter from bowl onto the lower third of the paper. Lift bottom third of paper; fold over to cover butter completely, then use hands to shape into a cylindrical form. Once its shaped, roll butter in paper to the opposite edge (like a Tootsie Roll); twist edges to seal.

This tasty butter is great when tossed with your favorite pasta, such as spaghetti, fettuccine, linguini or capellini. For a rustic touch to an Italian-inspired meal, spread it on Foccacia and toast lightly in oven.

Techniques used in this recipe:

chiffonade

chiffonade: leafy vegetables or herbs cut into fine shreds or thin ribbons; often used as a garnish.

dice
dice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large).