68 minutes
This Roman-style pecorino-peppered butter is incredibly versatile. You can toss it with cooked grains like brown rice or quinoa, mix it into pasta, spread it over steamed vegetables, top meats with it, or even melt it over a hot omelet.
Black Peppercorns, whole
tablespoons
Pecorino Romano Cheese, finely grated
cups
Parmigiano Reggiano Cheese, finely grated
cups
Unsalted Butter, at room temperature
0 lb
1. Toast Peppercorns
Begin by toasting 2 tablespoons of black peppercorns in a small skillet over medium heat for about 2-3 minutes. Keep an eye on them and give the skillet an occasional shake. You’ll know they’re ready when the aroma of black pepper becomes noticeable.
2. Grind Peppercorns
Once the peppercorns are toasted, let them cool for a moment. Then, using a spice grinder or a mortar and pestle, grind the peppercorns to a mix of fine and coarse textures.
3. Combine Ingredients
In a mixing bowl, combine the ground pepper with ¾ cup of finely grated Pecorino Romano cheese, ¾ cup of finely grated Parmigiano-Reggiano cheese, and ½ pound of softened unsalted butter. Use a wooden spoon or a rubber spatula to blend everything together until the mixture is well combined and smooth.
4. Chill Butter
Transfer the butter mixture into a container and chill it in the refrigerator for at least 1 hour. This allows the flavors to meld and the butter to firm up, making it easier to use.
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