Sunday Butter: Basil Cacio e Pepe Butter

with thick, hot focaccia

After cooking and eating thousands of meals around the world, I have discovered a singular truth: nothing beats bread and butter.

Butter serves as a blank canvas—a beautiful white space where you can express your unique desires, experiment with bold ingredients, and embrace the seasons.

Every month, I will share my favorite butter recipes and bread pairings: no measuring (usually), no lengthy introductory notes, just the best combinations. Please enjoy.

Basil Cacio e Pepe Butter

The Elements

• Fresh Basil

• Grated Parmesan

• Freshly Ground Peppercorn (I use fermented black pepper from SOS Chefs)

• Lemon Zest

• Butter (high quality, room temperature)

• Flaky Salt (to taste)

The Guide

Start a small pot of boiling, lightly salted water. Fill a bowl with ice and water. Once the water comes to a boil, throw in the basil leaves for about 5-10 seconds, remove immediately, and submerge in the ice water. Once cooled (after about 30 seconds), drain and squeeze dry. Chop.

Combine all the ingredients in a bowl. Mix well. Adjust to taste.

Toast some thick focaccia slices. Cover in butter. Enjoy.