Parmesan butter has been on my to-do list for years. We have tossed pasta with butter and cheese, a rendition of parmesan and butter. I’ve even been tempted to buy the butter from Parma, made from the cows that produce the milk for Parmigiano Reggiano. What I have not done is combine Parmigiano Reggiano, cream, and salt and churned the mixture into butter. Today I did. The result was a creamy and savory butter and its buttermilk. Both elements have tremendous potential. Crusty bread never tasted so good. And now parmesan buttermilk biscuits have been added to the must-do list. Ideas in Food: Great Recipes and Why They Work, Maximum Flavor: Recipes That Will Change the Way You Cook, Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table.
About the Author
