Home Cooking 8


Aravisea | Apr 25, 201201:08 PM

I got some amazing Italian butter at a specialty store. It's rich and fabulous. Besides spreading it on petit toasts and sprinkling with salt (which I'm more than OK with), any ideas on what to do with it? I don't want to use it for most of the standard butter-as-kitchen-workhorse applications, where the richness of this butter would be lost.

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