Components
- 50 g of butter plus one tablespoon for sweetening garlic.
- Two garlic cloves
- 1/4 cup of finely grated Parmesan cheese (tea measure)
- 4 sprigs of parsley
- Zest of half a lemon
- Add salt and ground pepper gradually to achieve the desired flavor.
Setup phase
- Remove the skin from the pike garlic cloves and slice them thinly. Rinse, dry, and finely chop the parsley.
- In a small skillet, melt one tablespoon of butter over low heat. Once melted, add the garlic and cook, stirring for about five minutes, until it begins to soften and become fragrant—be careful, as garlic can quickly overcook and turn bitter. Remove from heat and transfer the golden garlic to a medium-sized bowl.
- Incorporate the remaining butter into the bowl with the golden garlic and stir thoroughly. Add parsley, lemon zest, season with a pinch of salt and pepper, and blend well. Lastly, mix in the grated Parmesan cheese. Store in the refrigerator until ready to serve.
Please provide the text you would like me to paraphrase.
Cut a rectangle of parchment paper and place the butter in the middle. Fold the paper over the butter and use a baker’s spatula to shape the butter into a cylinder. Twist the ends of the paper like wrapping a candy to complete shaping the roll. Store in the refrigerator for up to one week or in the freezer for up to three months. After freezing, the butter will harden again. Take it out of the fridge about 10 minutes before serving to allow it to soften.
GET A TIP
Give this butter a try in a tasty garlic bread recipe made in an Air Fryer.
