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Aglio Butter Recipe

Written on January 14, 2013

“Aglio” is Italian for garlic, and our Aglio Butter is a key ingredient in our Classic Pasta, Bowtie Aglio. Whether you want to boost your favorite pasta, meat, poultry, fish or even bread, this recipe will go a long way.

Aglio Butter Recipe

Yields approximately 2 cups
1 cup whole butter
1 cup extra virgin olive oil
2 Tbsp fresh garlic, minced
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp Calabrian peppers, chopped (substitute red pepper flakes)
½ tsp salt
½ tsp black pepper
1 Tbsp lemon juice

Let butter rest at room temperature for about 30 minutes until softened.
Rough chop the basil and parsley – set aside.
In a mixing bowl using a hand mixer or stand mixer, whip butter for about 2 minutes until fluffy.
Turn mixer off and add the Calabrian peppers (or red pepper flake substitute), basil, parsley, lemon juice, salt and pepper.
Turn the mixer on to medium to low and slowly add the extra virgin olive oil so all ingredients are combined.
Store in an air tight container. Refrigerate if not using Aglio Butter immediately.

Stay tuned for part two of our Bowtie Aglio recipe, the White Wine Sauce. We invite you to join us at Maggiano’s Little Italy for your next meal out or special occasion. We also invite you to like us on Facebook, follow us on Instagram, Twitter and Pinterest, and watch us on YouTube for more recipes and ideas.

  • Abbie Watters

    Thanks for the recipe – although if it’s supposed to be garlic butter, I really think you should add the garlic to the mixture. ;-) Ooops!

  • Glmkmm

    How long can this be stored in the refrigerator?

  • Chantelatte

    This is just a garlic and herb compound butter.  If you roll it in saran wrap and foil, you should be able to freeze it!

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