Cacio e Pepe Butter

• doses: 1 cup

Ingredientes

2 tablespoons black peppercorns

3/4 cup finely grated Pecorino Romano cheese

3/4 cup finely grated Parmigiano-Reggiano cheese

1/2 pound (2 cubes) unsalted butter, at room temperature

Instruções

Step 1

Put peppercorns in a small skillet and toast over medium heat, shaking pan or stirring constantly to toast pepper evenly, just until you begin to smell a black pepper perfume, 2 to 3 minutes, depending on your skillet. Pour pepper into another container and let cool completely.

Step 2

Crack and grind pepper, either in a spice grinder (or a coffee grinder you dedicate to spices) or with a mortar and pestle. It's nice to have uneven consistency, from fine to coarse.

Step 3

Fold pepper and both cheeses into butter with a wooden spoon or rubber spatula and pile into whatever container you want to serve or save it in. Chill butter for at least 1 hour to firm it up and to let flavors marry and permeate the butter.