Salty, smoky, and rich with truffle, this compound butter melts into toast and leaves a parmesan crust behind. A small amount goes a long way.
Ingredients
- 150 g (5¼ oz) parmesan, finely grated (dry-style, pre-grated)
- ½ tsp truffle salt
- ½ tsp smoked paprika
- 1 tsp truffle oil
- 290 g (10¼ oz) unsalted butter, room temperature
Instructions
- 1Combine parmesan, truffle salt, and smoked paprika in a large bowl.
- 2Add truffle oil and room-temperature butter. Fold together with a spatula until evenly combined, do not over-mix.
Cook's Note
Butter must be fully at room temperature before you start, cold butter won't fold together with the parmesan evenly. If it's still firm, let it sit out another 30 minutes.
Best Served With
Spread on sliced bread and broil or grill. Also works melted over grilled vegetables, steak, or pasta.
Why This Recipe Works
Truffle salt and truffle oil together double the truffle note without either one tasting sharp. Smoked paprika adds depth and a faint red color so the toasted result looks as good as it tastes.
Make It Yours
- Use plain sea salt instead of truffle salt for a more neutral compound butter.
- Fold in minced chives or flat-leaf parsley for an herbed version.
- Sub in pecorino romano for a sharper, more pungent flavor.
Leftover Strategy
Roll into a log in plastic wrap and freeze for up to 2 months. Slice off discs as needed.
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Pairing
A glass of light red wine (Pinot Noir or Barbera) pairs well with the truffle and parmesan.