23 Oct '12, 11am

Truffle and Parmesan butter

Truffle and Parmesan butter

It was love at first bite when I tasted this at that revered temple of good food that is Tetsuya’s in Sydney, where celebrated chef Tetsuya Wakuda serves it with his breadbasket. Slather it on hot toast, toss it through pasta, or dollop it over scrambled eggs or steak. This pantry staple’s versatility is endless. Recipe makes 1¼ cups Difficulty: Easy Preparation time: 5 minutes Cooking time: none Ingredients: 250g good quality butter, softened at room temperature 3 tablespoons truffle salsa 50g Parmiggiano-Reggiano Method: 1. Mix all the ingredients together in a bowl till well combined. This mix will store in the fridge for up to 2 weeks. Passion (and gluttony) for good food led Annette Tan to pursue a career that marries her talent for writing with her love for beautiful plates. Food writer, stylist and instructor, Tan contributes recipes and images to magazines like App...

Full article: http://www.hungrygowhere.com/recipes/truffle-and-parmesan...

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