So, what we talk about today? I have many recipes on the agenda, but since tomorrow is the last day to post on his blog the recipes that participate in the contest of beautiful Farms Fiandino per la raccolta di 30 ricette dedicate a un libro sul burro salato appunto eccomi qui obbligata oggi a postare questa mia creazione di un burro salato gourmand (quanto mi piace questa parola!!!!!)
L'ultimo panetto di burro non lo volevo consumare tutto subito così nasce questa idea molto french style di aromatizzarlo and retain it for use from time to time, butter it came out a very special, very aromatic and spicy due to the presence of ginger, goes well with grilled seafood or simply sauté the vegetables. Of course nothing prevents you from adding flavor as you might with other herbs.
salted butter GOURMAND (with chives, ginger and lime)
12/15 chives
zest of 1 lemon bio
rind of 2 limes bio
a nice piece of ginger root (about 5 cm)
lavender flowers taste
130 grams of salted butter 1889
In a bowl mix the butter (at room temperature) with a fork to break it into cream. Now add the chopped chives, grated rind of lime and lemon and ginger washed and chopped finemente.Amalgamate all very well and then roll out the mixture onto a sheet of baking paper, wrap it around itself trying to give it a cylindrical shape and let rest in refrigerator for several hours. Take back your salted butter and cut into slices with a sharp knife and serve with the food that you put it in scelto.Il remaining waxed paper in refrigerator.
Farms Fiandino Thank you again for giving me the opportunity to enjoy this wonderful butter and Sandra Salerno without which I would not have discovered.
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