Pepperoni and Chive Butter
At Uni restaurant in Boston, the cooks use this pepperoni-flecked spread to top milk bread toasts with sweet Chinese lap cheong sausage and finely chopped yellow garlic chives (also known as Chinese chives). Since the chives—which get their distinctive color from having been grown without exposure to sunlight—can be hard to track down, you can substitute green garlic chives, garlic scapes, traditional chives, or ramps. The spread also tastes great on warm biscuits or grilled meats, or folded into hot pasta, rice, or greens.
- 8 oz. pepperoni, coarsely chopped
- 4 oz. Chinese chives, finely chopped (2 1/2 cups)
- 8 oz. unsalted butter, sliced into tablespoons
- In a food processor, add the pepperoni and pulse until the very finely ground.
- In a medium heavy-bottomed skillet over medium heat, add the pepperoni (do not clean out the food processor); cook, stirring frequently, over medium heat, until some of the fat has been rendered and the meat is lightly browned, 10-12 minutes. Using a slotted spoon, remove to a bowl or plate (leave as much of the fat behind as possible). Add the chives to the skillet and lower the heat to low; cook, stirring frequently, until the chives are wilted and fragrant, about 3 minutes. If needed to prevent the chives from scorching, add 1 to 2 tablespoons butter to the pan. Remove from the heat and scrape the chives and all of the fat into a small bowl. Let cool for 5 minutes.
- Return the cooked pepperoni to the bowl of the food processor, then add the chive mixture, and all of the butter. Pulse until the mixture is well-combined. Taste and season lightly with salt as needed.
- Transfer the butter mixture to a large sheet of plastic wrap. Gently form the mixture into a log, wrap tightly, and refrigerate until solid. Butter will keep chilled for up to 2 weeks, or frozen for 2 months.