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Prosciutto, Parmesan & Toasted Pinenut Compound Butter

Serving size:	1¾ lbs.
Prep time:	20 minutes
Difficulty:
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Nugget Signature Recipe

Ingredients

• 1 lb. unsalted sweet cream butter
• 1 cup Prosciutto di Parma, diced
• 1 cup Parmigiano-Reggiano, shredded
• ½ cup pine nuts, toasted
• 1 bunch fresh basil leaves, chiffonade

Preparation

Whip butter to light and fluffy consistency. Add remaining ingredients and mix thoroughly.

Butter can be used immediately or rolled using parchment paper. Rolling butter in parchment paper allows you to store it for up to 1 month in the freezer.

To Roll in Parchment Paper:

Lay 1, 10" x 14" piece of parchment on the counter. Use rubber spatula to scrape butter from bowl onto the lower third of the paper. Lift bottom third of paper; fold over to cover butter completely, then use hands to shape into a cylindrical form. Once its shaped, roll butter in paper to the opposite edge (like a Tootsie Roll); twist edges to seal.

This tasty butter is great when tossed with your favorite pasta, such as spaghetti, fettuccine, linguini or capellini. For a rustic touch to an Italian-inspired meal, spread it on Foccacia and toast lightly in oven.

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