Cacio e Pepe Butter
By Nichole Dailey
Cacio e Pepe, aka cheese and pepper, is a classic Italian pasta preparation, but these flavors are also epic on steak. Simply mash some coarsely ground black pepper and grated cheese into softened butter and place a pat on a steak hot off the grill.
Prep Time
5 Min
Yields: 4 Servings
Ingredients
main
- 4 Ounce
- salted butter, softened
- 1 1/2 Teaspoon
- freshly cracked black pepper
- 2 Tablespoon
- finely grated Parmesan cheese
- 2 Tablespoon
- finely grated pecorino cheese
Units of Measurement:
Steps
Step 1
Combine all the ingredients in a small food processor and mix until well combined. (Alternatively mash the ingredients together in a bowl with a fork.) Use right away or refrigerate for up to 5 days or freeze for up to 3 months. Note: For pats of butter, transfer the butter to a piece of plastic wrap or parchment, shape it into a log, then refrigerate to easily slice.
Ingredients
4 Ounce salted butter, softened
1 1/2 Teaspoon freshly cracked black pepper
2 Tablespoon finely grated Parmesan cheese
2 Tablespoon finely grated pecorino cheese
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