Wild garlic butter

Ingredients for 1 servings:

• 1 kg butter, soft
• Salt to taste (sea salt or ancient salt)
• 300 g wild garlic, finely chopped
• Spice mix with chili from Italy

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

a spicy and a hot version

First option: Wash the wild garlic thoroughly after harvesting, dry it in a salad spinner, and then chop it finely. Put the softened butter in a bowl or food processor and add salt to taste. Stir in the wild garlic and mix everything well. Second option: Add the Italian spice mix with chili to the wild garlic butter described above (you can use a little more if you like). Put the seasoned butter into small latex chocolate molds, place the latex molds in the freezer for a short time, and after half an hour, remove the individual portions and freeze them in a freezer bag, which you can now remove individually. Alternatively, roll the butter into a roll, place it in the freezer for 30 minutes, then slice it and freeze it in a freezer bag. This way you always have good grill butter on hand when you need it. It is also suitable for improving other dishes (meat, pasta, vegetables, etc.).