March
Let
4 prs.
20 min.
Herb infused butter
- 300g saltet smør
- 25g vild timian
- 25g vild merian
- Put alle urterne i en gryde og smelt 150g af smøret (må ikke komme over 70-80 grader. I mellemtiden skærer du 150g af smøret i terninger og lader det blødegøres ved stuetemperatur.
- Efter et par timer sier du smøret fra urterne og i en røremaskine rør du det sammen de resterende smør du har skåret i terninger. Smøret er klar når det forbliver stift.
- Brug smøret med det samme i eksempelvis i en gnocchi eller pastaret (se opskriften på brændenælde gnocchi i her appen) eller opbevar den i køleskabet i op til to uger.
Tips
Skær smøret i mindre portioner og opbevar det i fryseren og tag det ud i portioner når du skal bruge det. Den frosne smør kan holde sig i fryseren i tre måneder.
Alessandro Ciofani
Co-owner and chef
Rufino Osteria opened on the 1st April 2016 and is located in Christianshavn, Copenhagen. The traditonal Osteria offers a friendly and original atmosphere and you can enjoy the art of cooking in the open kitchen dining room. Rufino was opened by roman chef Alessandro Ciofani along side Alberto Sala from Piedmont and two other chefs from the capital Paolo Bonello and Cristiano Sala.
Rufino wants to show, through its dishes, a path that starts from the tradition of Italian cuisine to collect along the way the european influences all the way up to Denmark. The space in which the restaurant has found life, in the magical atmosphere of Christianshavn, is one of the oldest palaces in Copenhagen. Here food has created magic - transporting the atmosphere of the roman tavers of two centuries ago to scandinavia. In Rufino the cavatelli, orechiette and strozzapreti are homemade and the menu is mainly inspired by traditional roman dishes.
