Ingredients
1 1/2 tablespoons extra-virgin olive oil
3 fat garlic cloves, finely chopped
2 shallots, finely chopped
1/4 cup dry white wine
1 tablespoon lemon juice
4 ounces (1 stick) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
Preparation
Heat the olive oil in a small pan and cook the garlic and shallots gently until soft but not brown. Pour in the white wine and lemon juice, bring to a boil, and cook until almost evaporated. Cool completely, then beat with the softened butter and parsley until blended. Refrigerate or freeze. Double or triple the amounts if you like, and keep a roll of this delicious butter frozen for future use.
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
