Alla diavola butter from Six Seasons: A New Way with Vegetables (page 33) by Joshua McFadden and Martha Holmberg

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Accompaniments: Corn fritters with pickled chiles

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Notes about this recipe

  • Clairehg on December 31, 2025

    I changed out the pepperocini peppers for banana peppers, as that's what Aldi had. Did not love it, but got good reviews from others. Would probably not make again

  • Ishie1013 on July 02, 2023

    Really nice flavor. I used Valentino rather than Tabasco since it’s what I had. I grilled a skirt steak and melted this over the top after flipping the steak and it was incredible. A gorgeous smoky flavor from the paprika with a hint of heat. I can see myself smearing this on everything.

  • jenmacgregor18 on August 17, 2021

    This is excellent. Because we don't like a lot of smoke flavor, I cut smoked paprika to 1/2 tsp and used 1/2 tsp regular paprika. I am glad I did. It wasn't overwhelming. I also used Korean chile pepper and pickled jalapenos, as that is what I had on hand. I agree that this is a manageable heat. And I like the bit of vinegar from the pickled peppers & tabasco too. I used it first on broiled trout. I can see this would be great on steak, corn...all sorts of applications.

  • okcook on November 05, 2019

    I will second SheilaS's comment. It seems like the butter is going to be smoking hot but it's not...a good level of heat.

  • SheilaS on June 24, 2018

    This is a delicious compound butter. It's absolutely delicious spread on toasted bread and if you add a sprinkle of grated cheese and a quick run under the broiler, you have some super special toasts to serve with soup or salads. The Alla Diavola Butter is called for in these recipes: Pan roasted new potatoes p 164 Grilled Corn with Alla Diavola Butter and Pecorino p 229 Corn fritters with pickled chiles p 232 Half-Steamed Turnips with Alla Diavola Butter p 370.

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