Garlic butter

Garlic butter
Side dish
Emilia Romagna
Ingredients for 4 people: 
  • 150 g of butter
  • 4 cloves of Aglio di Voghiera DOP
  • 1 teaspoon of chopped parsley
  • 2 tablespoons of lemon juice
  • salt and pepper

A fantastic seasoning for meat and fish dishes or toasted bread with a strong and persistent flavour,  coming from Northern Italy (Ferrara, Emilia Romagna) and enjoyed all over Italy.

Preparation steps: 
  • Keep the butter at room temperature for 15 minutes.
  • Peel the garlic cloves.
  • Crush them.
  • Put the butter in a pan.
  • Add garlic, parsley, lemon juice and season with salt and pepper.
  • Mix with a wooden spoon until you get a smooth mix.
  • Keep it in the fridge.