Burro al Peperoncino e Pomodoro Secco (Italian Chili Sun Dried Tomato Butter)
- 44 minutes ago
- 3 min read
Story of the Dish
Sun dried tomatoes, peperoncino and butter create much more depth than the short ingredient list suggests. Tomato contributes concentrated sweetness, acidity and umami, chile supplies warmth, and butter softens and carries both flavors.
Fresh tomato would be a poor choice because it contains too much water. Sun drying concentrates sugars, acids and savory compounds, making pomodori secchi especially suitable for compound butter.
The peperoncino also needs restraint. Butter initially softens the perception of chile heat, but after resting the capsaicin disperses through the fat and the warmth becomes more persistent. The final butter should taste first of butter and tomato, then herbs and finally clean chile heat.
Ingredients
7 oz (200 g) high quality unsalted butter
1.25 oz (35 g) sun dried tomatoes, drained thoroughly if packed in oil
1/2 tsp (1 g) crushed dried Calabrian peperoncino
1 small garlic clove
1 tsp fresh oregano leaves, or 1/4 tsp dried oregano
1 tbsp (4 g) flat leaf Italian parsley
1 tsp (2 g) finely grated lemon zest
1/4 tsp (1.3 g) fine sea salt, only after tasting
1/8 tsp black pepper
Optional: 1/2 tsp (2.5 ml) aromatic oil from the tomatoes
Preparation
1. Prepare the Tomatoes
Drain oil-packed tomatoes thoroughly and blot with paper towel. If very dry, rehydrate only 8 to 10 minutes, then drain and dry completely.
2. Chop to a Coarse Paste
Finely chop the tomatoes until they resemble a coarse paste but still retain tiny visible pieces.
3. Prepare the Peperoncino
Start with about 1/2 tsp (1 g) crushed Calabrian chile. For less heat, remove part of the seeds. Do not over-season before the resting period.
4. Prepare Garlic and Herbs
Use only a small quantity of finely grated garlic. Dry parsley and oregano completely and chop cleanly with a sharp knife.
5. Build the Concentrate
Combine tomatoes, peperoncino, garlic, oregano, parsley and lemon zest, then mix with about 1.5 oz (40 g) softened butter.
6. Fold and Season
Add the remaining butter in three additions. Add pepper and taste before salt because sun dried tomatoes vary greatly in salinity.
7. Shape and Rest
Roll in parchment and refrigerate at least 8 hours, preferably overnight, before judging the final chile intensity.
Professional Technique
Concentrate Before Mixing
The butter should receive tomato flavor, not tomato water or excess packing oil.
Fat Changes Chile Heat
Capsaicin disperses through butterfat. The first taste can seem mild, but the warmth becomes more persistent after resting.
Tomato Adds Umami
Drying concentrates naturally savory tomato compounds, giving depth without requiring cheese or anchovy.
Keep Garlic Controlled
A quantity that seems normal in tomato sauce can dominate once dispersed through butter.
Use Zest for Freshness
Tomato already provides acidity, so lemon zest is more useful than lemon juice.
Chef Tips
For pasta, emulsify about 1 oz (28 g) with starchy water for two servings.
For steak, use 1/3 to 1/2 oz (10 to 15 g) on rested meat.
For pork, add a tiny pinch of crushed fennel seed.
For white fish, reduce the chile slightly and increase lemon zest.
For roasted potatoes or grilled vegetables, add only after cooking.
Common Mistakes
Using Fresh Tomatoes
They add too much water and too little concentrated flavor.
Failing to Drain Oil-Packed Tomatoes
The butter becomes greasy and soft.
Too Much Peperoncino
Heat can erase the tomato and butter.
Too Much Garlic
The preparation becomes garlic butter rather than tomato chile butter.
Salting Before Tasting
Sun dried tomatoes can already be very salty.
Wine Pairing
Ripe fruit and body work with grilled beef, pork and chile heat.
Dark fruit and Mediterranean savoriness suit grilled meat and eggplant.
Generous fruit and acidity work with chicken, pork and pasta.
With fish and vegetables, citrus and salinity keep the pairing fresh.
A lighter choice for chicken, crostini and vegetable dishes.
Storage & Reheating
Wrap tightly and refrigerate at or below 40°F (4°C). Use within 5 to 7 days for best quality.
Freeze up to 2 months. For pasta and gnocchi, emulsify gently with cooking water; for meat and vegetables, let residual heat melt the butter.
Nutrition per Serving
Calories: 92
Protein: 0.4 g
Carbohydrates: 0.8 g
Fat: 10 g
Saturated Fat: 6.2 g
Fiber: 0.2 g
Sugars: 0.4 g
Sodium: approximately 55 mg
Cholesterol: approximately 26 mg
Tags
Butter, Aromatic Butter, Sun Dried Tomatoes, Peperoncino, Italian Recipes
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