| 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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