mezzomediButter
Rich, milky butter, creamy sweetness that browns to a nutty flavor when cooked.
A creamy, smooth dairy fat with a rich, slightly sweet taste. In Mediterranean cuisine, butter is less dominant than olive oil but remains essential in pastry, for finishing delicate sauces, and in northern coastal cuisine (France, Northern Italy).
Best pairings
Parmesan Classic88%An essential base in Mediterranean cuisine, butter and Parmesan create a rich emulsion for pasta, risottos, and sautéed vegetables.
Pumpkin Classic87%Butter enriches pumpkin's melting texture, classic in risotto and Mediterranean squash dishes.
Sage Classic87%Butter and sage, the sauce for ravioli and gnocchi.
Pasta Classic86%Melted butter coating fresh pasta is a classic in Italian and Provençal cuisines (cacio e pepe, enriched aglio e olio).
Garlic Classic84%Garlic butter, a Mediterranean culinary staple, used to flavor vegetables, fish, and Provençal toasted breads.
Leek Classic84%Leeks braised in butter, a silky base for tarts and soups.
Butternut squash Classic84%Butter amplifies the natural creaminess and nutty notes of squash; a classic in Italian preparations.
Black truffle Classic83%Butter and truffle, the fat diffuses the earthy aroma.
Chanterelle Classic82%Chanterelles pan-fried in butter, richness over fragrance.
Arborio rice Classic82%Butter and Arborio rice, essential for risotto's mantecatura.
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FAQ
What goes with butter?
Butter pairs especially well with parmesan, pumpkin, sage, pasta and garlic. An essential base in Mediterranean cuisine, butter and Parmesan create a rich emulsion for pasta, risottos, and sautéed vegetables.
What can I substitute for butter?
If you don't have it, try: olive oil, extra virgin olive oil.