“[Butter] is usually the first thing and the last thing in just about every pan. That's why restaurant food tastes better than home food a lot of the time—butter,” Anthony Bourdain
Basil & Parmesan Pasta
Ingredients:
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New Zealand Butter Company Basil and Parmesan butter.
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Fresh pasta
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Fresh cherry tomatoes
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Cook the fresh pasta until soft, drain (but save the water). In another pan, add 10g of Basil & Parmesan Butter, throw in the pasta, tomatoes and salt/pepper to taste. Add in 20ml of pasta water. Finish with stirring in another 20g of Basil & Parmesan Butter.
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Truffle & Parmesan Steak sandwich
Ingredients:
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New Zealand Butter Company Truffle & Parmesan Butter.
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Fresh sour dough bread
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Rocket
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Red onion
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Steak
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Cut two thick slices of sour dough bread, put them in the grill to toast. Add to a hot pan, 20g of Truffle & Parmesan Butter. Put the steak on the pan, leave to cook to preference, keep basting the steak whilst in the pan with the hot butter.
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Once cooked and and bread is toasted, smear 10g (or to taste) the Truffle & Parmesan Butter on the bread. Cut the steak and place on the bread, add rocket and red onion on top.
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Truffle & Parmesan Mushroom
Ingredients:
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New Zealand Butter Company Truffle & Parmesan Butter.
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Fresh sour dough bread
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Thyme (optional)
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Mushrooms
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Parmesan (optional)
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Cut two thick slices of sour dough bread, put them in the grill to toast. Add to a hot pan, 20g of Truffle & Parmesan Butter. Add the mushrooms to the pan, keep basting whilst in the pan with the hot butter.
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Add 10g butter to the bread, add the mushrooms to the plate, garnish with optional thyme and parmesan.
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