We are looking at the elements of noodle preparation. We often finish our sauces with a healthy knob of butter. But normally the butter has no flavor. That is because we don’t have flavorful butter on hand. Until now. We have made a nduja butter, in part for American Noodles, in actuality for our own noodle consumption. The sparks that fuel our internal fires also light the way for our culinary direction. Nduja is delicious as a spreadable salumi. But it is not always needed in full intensity. Blending it with butter allows us to deliver its spice and porkiness combined with the rich lactic notes of butter. Nduja butter is one option. Here are a few others that are in the wings:
– Roast Garlic Butter
– XO Butter
– Smoked Miso Butter
– Gochujang Butter
– Grilled Onion Butter
– Charred Scallion Butter
– Lime Pickle and Honey Butter
– Long Hot Butter
– Parmigiano Reggiano Butter
– Kimchi Butter
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