Peanut Butter, Which Isn’t Butter. Quick Recipe Without Milk or Butter
Once I only ate peanuts at Christmas, and I called them: ‘bagigi’ or American peanuts. Growing up and attending middle school, I often bought the green boxes with a small vacuum-sealed bag full of roasted peanuts and devoured them quickly.
Growing up, after chopping them, I started using them in fresh summer salads and why not, in winter salads, especially fennel and orange salads.
I then became curious about peanut butter, which isn’t actually butter, because if you blend natural roasted peanuts, you get peanut cream.
If you want to add butter, you can do it later at your discretion. I prefer the paste or cream because that’s what it is, natural peanuts; very quick to make and ideal for crostini served as an appetizer or for a simple aperitif.
Peanut butter was invented by a doctor from Saint Louis in 1890 and was later enriched with hydrogenated fats and other ingredients, unfortunately losing its healthy aspects.
I continue to use it in its whole version, and if I’m really in a hurry, I buy already roasted peanuts and blend them without adding anything else.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
peanuts
- 250 peanuts (Roasted)
- to taste salt
Do you remember Dumbo from Walt Disney, who always ate peanut butter and became super strong and brave? Well, yes, this famous peanut butter has been around our knowledge for many years. It is a food rich in proteins and good fats that provides energy and helps to feel full. It has a sweet and creamy taste that appeals to both adults and children. And as written above, you can use this cream for both sweet and savory preparations.
Do you want to know the recipe for a stunning risotto? Read below…
Tools
A blender
- Blenders
Steps
Just one step, two if you start with peanuts to shell
If you use peanuts, shell and roast for five or six minutes; it’s not necessary to remove the brown skin, it will be a cream richer in nutrients; blend for a few minutes until it turns into cream, add a bit of salt to balance the flavors. If you want a more fluid consistency, add cold-pressed peanut oil, but it will obviously become richer in fats. It’s your choice, but don’t overdo it in any case.
Use it as a base to fill your crostini. Paired with oven-baked cherry tomatoes, smoked salmon, or tuna, also great with grilled eggplants.
How to store peanut butter…
As soon as it’s ready, transfer to glass jars and store for two or three days in the refrigerator. Given its ease of preparation, I don’t recommend making large batches.
Little Recipe:
In a pan, heat the peanut butter over low heat, adding very little oil. Add soy sauce, lime juice, minced garlic, and if you like, a pinch of chili pepper. Once all the ingredients are mixed, your sauce is ready. Toast the rice in a little oil; add vegetables of your choice, and continue cooking by adding vegetable broth as needed; towards the end, add the peanut sauce. Finish cooking. Your rice is ready! To make it irresistible, add some pan-fried shrimp.
FAQ (Questions and Answers)
I’m affected by celiac disease, can I eat it?
Yes, with the necessary precautions to avoid contamination, people with celiac disease can also consume it.
Can I skip the salt?
If it’s not to your taste or for other reasons, you can certainly omit it.
