The Best of Fine Cooking — Real Italian 2017

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This versatile, brightly flavored butter is tasty slathered on toast,

tossed with vegetables, and more.

citrus and

cheese butter

Bianco Sardo is an aged

sheep’s milk Sardinian

cheese. It pairs nicely with

citrus, and since it’s not too

salty, it won’t overpower fruit

notes. If you can’t find it,

use a high-quality Pecorino.

Yields about 11/2 cups

4 oz. (8 Tbs.) unsalted butter,

at room temperature

2 oz. Bianco Sardo or Pecorino

romano, finely grated with a

rasp (about 2 cups)

1 Tbs. finely grated lemon zest

1 Tbs. finely grated lime zest

1 tsp. finely grated orange zest

With an electric mixer or by hand,

mix all of the ingredients in a

medium bowl until combined.

You can refrigerate the butter

for up to 5 days or freeze it for up

to 1 month.

98 real italian 2017