| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 8 | tb | (1 stick) butter; room temperature |
| 2 | tb | Minced shallot |
| 2 | oz | Thinly sliced prosciutto; minced |
| 3 | tb | Minced fresh basil |
INSTRUCTIONS
This butter is yummy slathered on plump, fresh corn from the farmers market! I can thank Bon Appetite for this one. makes enough for about 6 ears Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallot and saute until tender, about 5 minutes. Transfer to bowl and cool. Add remaining butter to shallot and stir until smooth. Mix in prosciutto and basil. Season to taste with salt and pepper. Can be perpared 3 days ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Mandy Bell <mbell@cdsnet.net> on Aug 29, 1997
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