Riparian butter
Instructions
Finely chop the capers, gherkins, anchovy fillets and basil, previously washed and squeezed.
Put them in a bowl and add the butter, slightly softened at room temperature.
Worked with a wooden spoon until it is perfectly blended.
Pass the mixture through a sieve, collecting it in a bowl.
Cover the bowl with plastic wrap and keep in refrigerator until ready to serve.
The riparian butter is great for filling the boats.
Ingredients and dosing for 4 persons
- 30 g of capers
- 30 g of pickles
- 4 anchovy fillets
- 1 sprig of basil
- 100 g of butter