Cacio e Pepe Compound Butter
Servings:
1 cup
prep time:
10 mins
Total time:
10 mins
Ingredients
-
Vermont Creamery Unsalted Cultured Butter, softened
1 cup
-
3 tablespoons black peppercorns, toasted, coarsely ground
-
¼ cup parmesan, grated
-
¼ cup Pecorino Romano, grated
Directions
- Whip butter using a stand mixer until pale and fluffy. While butter is whipping, toast peppercorns.
- Grind toasted peppercorns in a blender, mortar and pestle or spice grinder. Add to butter along with both cheeses. Store in refrigerator in an airtight container for up to 2 weeks.