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Categories:Viewed: 112 - Published at: 7 years ago
Ingredients
- 2 tablespoons black peppercorns
- 3/4 cup finely grated Pecorino Romano cheese
- 3/4 cup finely grated Parmigiano-Reggiano cheese
- 1/2 pound (2 cubes) unsalted butter, at room temperature
Method
- Put peppercorns in a small skillet and toast over medium heat, shaking pan or stirring constantly to toast pepper evenly, just until you begin to smell a black pepper perfume, 2 to 3 minutes, depending on your skillet. Pour pepper into another container and let cool completely.
- Crack and grind pepper, either in a spice grinder (or a coffee grinder you dedicate to spices) or with a mortar and pestle. It's nice to have uneven consistency, from fine to coarse.
- Fold pepper and both cheeses into butter with a wooden spoon or rubber spatula and pile into whatever container you want to serve or save it in. Chill butter for at least 1 hour to firm it up and to let flavors marry and permeate the butter.