Ingredients and directions on how to make it


– 500ml fresh cream
– 2 heaped teaspoons of “La Nicchia Pantelleria” caper powder
– 3 g fine salt

With electric whisks or with a planetary mixer, whip the fresh cream until it is firm and then continue until it is disassembled.

Continue until the flakes of butter are well separated from the buttermilk.

At this point, place a colander on a bowl and pour the mixture of flaked butter and buttermilk. Take the buttermilk and use it to prepare cakes or biscuits.

Put the empty bowl back under the sieve and pour plenty of iced water over the butter flakes to wash them well.

Now put on latex gloves and take the butter from the strainer and squeeze it well so as to remove as much liquid as possible.

Now put it on a clean bowl, spread it with a spatula, add the salt and the powder of caper powder "La Nicchia Pantelleria". Work with your hands until all the ingredients are well blended.

Take a butter mold or a small loaf pan and fill it with the still soft butter. If you use the wooden butter mold, let it rest for 5 minutes in the refrigerator, then remove it and wrap it delicately in parchment paper and place it in the refrigerator for at least a couple of hours before using it; if you use the loaf pan, leave it directly in the refrigerator.

The caper-scented salted butter is ready to be tasted and used on bruschetta, to season meat and fish, or to enrich boiled potatoes.