By Lidia Bastianich
A quick, delicious, and useful recipe. With this recipe you can quickly make seared shrimp, scallops, or just toss with pieces of chicken breast and voilà! A beautiful dish!
2 sticks of unsalted butter
Extra virgin olive oil
To make garlic butter simply heat some extra virgin olive oil in a pan, add a little finely chopped garlic, and a few chopped shallots. Cook these together over a low heat for 2-3 minutes.
Pour in some white wine, a little lemon juice, and bring all ingredients to a boil until almost evaporated.
Let this cool completely while the sticks of unsalted butter are softening, then blend it all together with some chopped parsley.
The flavored butter will keep in the refirdgerator for a week or more. Just roll or cover it tightly in cellophane wrap.
Lidia Matticchio Bastianich was born in Pola, Istria, on the northeastern coast of the Adriatic Sea. She is a cookbook author, restaurateur, and TV chef extraordinaire. Watch Lidia's Italy Saturdays at 1:30pm on WGBH 2 or Sundays at 4pm on WGBX 44.
LISTEN & MORE RECIPES
More Food & Wine
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.
Follow WGBH Foodie