Pasta, Edible Mushroom, Carbonara Sauce, Food and drink, Mediterranean cuisine, White Mushroom
The Butter Brand Nancy Silverton Can't Live Without
As the founder of La Brea Bakery, Nancy Silverton knows a thing or two about bread and its culinary pairing, butter. And there is one type of butter the chef can’t live without.
Nancy Silverton’s go-to butter is rich and creamy French beurre de baratte butter by Rodolphe Le Meunier, a fifth-generation French cheese artisan.
The butter is traditionally made in a wooden churn with pasteurized cream sourced from French farms. It is then molded by hand, imprinted with a cow stamp, and packaged.
The butter comes unsalted, lightly salted, or flavored and costs $12 for 250 grams. Although pricey, the butter is well worth it and has been noted for its nutty, umami flavors.