Description
What do you get when you purée a whole ball of fresh milky mozzarella with sweet piquant Parmigiano-Reggiano cheese and creamy full-fat butter? Pure heaven that you can dollop, dot, or spread on just about anything. If you love cheese or compound butters, this is the best of both worlds. Use it to make superior garlic bread, or to add a creamy touch to your next homemade pasta, mac ‘n cheese, or risotto!
Ingredients
Scale
- 1 ball of fresh mozzarella, strained (100g)
- 2 ounces Parmigiano-Reggiano or Grana Padano, grated (50g)
- 2 ounces unsalted butter (50g)
Instructions
- Strain the fresh mozzarella from its liquid, tear it into pieces, and place it into the bowl of a food processor with the butter and Parmigiano-Reggiano (or Grana Padano or Parmesan) cheese and process until you reach a silky smooth texture. Enjoy!
Notes
- To store Mozzarella Parm Butter, seal it in a jar or another airtight container and place in the fridge. Use within 3-4 days.
- Prep Time: 5
- Cook Time: 0 minutes
- Category: Sauces + Spreads + Dips
- Method: Food Processor
- Cuisine: Italian
Nutrition
- Serving Size: 1 tablespoon
