Friulian Seasoned Butter

Pestât Furlan

Preparation info
  • Makes

    1 cup

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

I have taken liberties with this condiment in anticipation that you would do the same. Traditionally this is made in early winter at the time that hogs are slaughtered. The lard is reserved and seasonings are blended in. It is then kept in a cold place (pre-refrigeration it was kept outside) and used as needed. The primary use was as a cooking medium for making risotto or to flavor soups or polenta. I also use this butter to make omelets and scrambled eggs. It is also used to rub on meats t