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Ingredients
- 2 tsp Pure extra virgin olive oil
- 2 x Dry ancho chiles
- 5 x Cloves garlic, skins on
- 1 tsp Coriander seeds, grnd
- 1/3 tsp Salt
- 1/3 tsp Chili pwdr
- 1/2 x Lemon, Zest of
- 1 lb Salted butter, at room temperature
- 2 Tbsp. Parsely, finely minced
Directions
- Fill a small bowl with very warm tap water. Place extra virgin olive oil in small saute/fry' pan and set over medium-high heat. When oil barely begins to smoke, add in chiles and roast, turning till skins are soft and slightly puffed. Remove chiles to the warm water and let soak for 30 min.
- In the same skillet and again over high heat, roast garlic cloves, shaking the pan till skins are golden and shriveling. Remove from heat. When cloves are cold to the touch, squeeze garlic out of the skins and reserve.
- When chiles have finished soaking, drain, seed, and stem them. Place them and the garlic in the bowl of a food processor equipped with a steel blade.
- Add in coriander, salt, chili pwdr, lemon zest, and one-fourth of the butter. Process till all ingredients are well-pureed. Gradually add in the rest of the butter and process till it is incorporated. Add in parsley and process a second more just to mix in.
- Remove to a storage container and chill to store. To use, heat the butter over low heat.
- MAKES 2 1/2 C. NOTES: The great thing about composed butters is which they keep so well and have so many uses. Let this butter, for example, hang around your refrigerator for a couple of months. Toss pasta with it. Make your next omelet with it. Saute/fry' boneless chicken in it. Dollop some on a piece of grilled fish. Cook shrimp in it. Spread it on slices of an old baguette, run them under the broiler, and serve as an appetizer which will bring guests back for more. See what we mean And don't forget to heat some of the butter over a baked potato. This particular butter uses the mild dry ancho chile pepper to give it a South-west flavor and a rich, rusty color. Allow 2 Tbsp. of butter for every 1/4 lb. of pasta - a little more if you are adding other ingredients, such as vegetables or possibly chicken, to the pasta.
- PREPARE-AHEAD/SERVING NOTES: The butter will keep refrigerated for at least three months. ESSENTIAL GEAR: Electric food processor
- HERE IS A GOOD USE FOR ANCHO CHILI BUTTER:
- Blanch asparagus spears (we especially like California purple asparagus for its plump, tender stalks which require no peeling). Allow 4 to 6 meaty spears per serving. Drain and rinse with cool water. Set aside. In a large saute/fry' pan, heat Ancho Chile Butter, allow 3 to 4 Tbsp. per serving.
- Add in asparagus spears and quickly hot in the warm butter. With tongs, remove asparagus to warm plates. Leave any extra butter in the saute/fry' pan. While asparagus warms, cook fresh egg fettuccine till tender. Drain and immediately toss with the remaining butter in saute/fry' pan. Serve the pasta over the asparagus spears and top with a light grating of Parmigiano Reggiano .
- Marcella Rosene, Pasta & Co. By Request, Coveted Recipes From Seattle's Leading Take-Out Foodshop
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