Cacio e Pepe Butter with Chive Blossoms
Inspired by the classic Italian pasta, this homemade Cacio e Pepe Butter combines freshly churned butter with Parmesan cheese, cracked black pepper, and delicate chive blossoms for a beautiful savoury compound butter perfect for spreading on warm bread or serving with summer meals.
Servings: 1 Cup
Equipment
- Fine Mesh Strainer
- Rubber spatula
Ingredients
Homemade Butter
- 2 cups heavy cream 480 ml
Compound Butter
- ¼ cup finely grated Parmesan cheese 20–25 g
- 1 teaspoon freshly cracked black pepper or to taste
- 2-3 tablespoon chopped chive blossoms
- Flaky sea salt to taste
Instructions
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the cream first becomes whipped cream and then separates into butter solids and buttermilk, about 8–12 minutes.
- Strain off the buttermilk and reserve for another use.
- Rinse the butter under cold water while pressing and kneading it to remove any remaining buttermilk. Continue until the water runs mostly clear.
- Pat the butter dry and transfer to a bowl.
- Add the Parmesan cheese, cracked black pepper, and chopped chive blossoms.
- Stir until evenly incorporated. Taste and season with flaky sea salt if needed.
- Transfer to a serving dish or shape into a log using parchment paper. Refrigerate until ready to serve.
Notes
Freshly cracked black pepper provides the best flavour and texture.
Pecorino Romano can be substituted for Parmesan for a more traditional cacio e pepe flavour.
Reserve a few whole chive blossoms for garnish.
Homemade compound butter will keep in the refrigerator for up to one week and can be frozen for up to three months.
Tried this recipe?Mention @theslottedspoons or tag #theslottedspoons!