Four round slices of orange compound butter on a dark metal surface.
Photography & Art Direction: Anthony Contrino – Food Styling: Molly Wenk

Compound butters are a great way to add flavor to your dishes.  Smother some on a roasted potato or a filet mignon.  Spread some on some warm bread or use as a dip for your favorite poached seafood!

Puttanesca Compound Butter

Prep Time: 10 minutes
Inactive Time: 30 minutes
Servings: 16


  • 8 ounces European-style salted butter, room temperature
  • 1 ½ teaspoons tomato paste
  • 1 ½ teaspoons finely chopped fresh parsley
  • 1 teaspoon capers in brine, drained, finely chopped
  • ¼ teaspoon anchovy paste


  • In a small bowl combine the butter, tomato paste, parsley, capers and anchovy paste and mix with a small rubber spatula until well combined.
  • Place the butter mixture onto a piece of parchment paper and form into a log, using the paper to help shape the butter.
  • Twist the ends of the paper to seal.
  • Wrap the parchment roll in plastic wrap and refrigerate for at least 30 minutes before serving.
  • Slice with a warm knife.
Course: Condiments
Author: Anthony Michael Contrino