The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

February 16, 2016

Maggiano’s Aglio Butter Recipe

Flavored butters have given butter a whole new, delicious meaning. “Aglio” is Italian for garlic, and our Aglio Butter is a key ingredient in our scratch-kitchen. Maybe you've tasted it in our Vesuvio Potatoes or caught hints in our dishes with foccacia. We love tossing it in with pasta, meat, poultry, fish, veggies and slathering it on crunchy, warm bread. 

Yields approximately 2 cups
1 cup whole butter
1 cup extra virgin olive oil
2 Tbsp fresh garlic, minced
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp Calabrian peppers, chopped (substitute red pepper flakes)
½ tsp salt
½ tsp black pepper
1 Tbsp lemon juice

Let butter rest at room temperature for about 30 minutes until softened.
Rough chop the basil and parsley – set aside. In a mixing bowl using a hand mixer or stand mixer, whip butter for about 2 minutes until fluffy. Turn mixer off and add the Calabrian peppers (or red pepper flake substitute), basil, parsley, lemon juice, salt and pepper. Turn the mixer on to medium to low and slowly add the extra virgin olive oil so all ingredients are combined. Store in an air-tight container. Refrigerate if not using Aglio Butter immediately.

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