Burro Evolution 
Butter Evolution
To start, the most interesting fact is that 300 grams of Butter Evolution contain only 25 grams of fat compared to the 80 grams in traditional butter. It's also richer in fiber and better for your health, plus it costs much less than traditional butter.
Butter Evolution is made from 4 natural ingredients that nutritionist Dr. Chiara Manzi developed to create this revolutionary recipe.
Among the ingredients is egg yolk, which, if using the butter raw, should be pasteurized. Inulin, another ingredient, is chicory fiber that, along with extra virgin olive oil and water, forms this Antiaging Evolution formula. The final consistency of Butter Evolution is like a creamy butter.
Butter Evolution
To start, the most interesting fact is that 300 grams of Butter Evolution contain only 25 grams of fat compared to the 80 grams in traditional butter. It's also richer in fiber and better for your health, plus it costs much less than traditional butter.
Butter Evolution is made from 4 natural ingredients that nutritionist Dr. Chiara Manzi developed to create this revolutionary recipe.
Among the ingredients is egg yolk, which, if using the butter raw, should be pasteurized. Inulin, another ingredient, is chicory fiber that, along with extra virgin olive oil and water, forms this Antiaging Evolution formula. The final consistency of Butter Evolution is like a creamy butter.
Cooking Instructions
- 1
Heat the water in a mixing glass in the microwave until it reaches 140°F (60°C), dissolve the inulin by blending with an immersion blender, then let the mixture cool and solidify at room temperature for about 30 minutes.
- 2
Add the egg yolk, which with its lecithin can emulsify the chicory fiber inulin with the olive oil, then slowly add the olive oil while blending until you create a uniform mixture.
- 3
Fill a jar with the Butter Evolution and place it in the fridge.
- 4
Note: It is not recommended for frying, as inulin and egg yolk burn quickly. However, it is excellent as an ingredient in cakes and shortcrust pastry, and for creaming rice and pasta. When used raw, it's great if pasteurized yolks are used.
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