Monday, January 12, 2009

Truffle Oil

Truffle Oil
I’m not a fan of the fungi family, but I fully understand why the truffle is a delicacy. Its rich taste and meaty texture makes it less of a mushroom and more a slice of heaven.

Unfortunately, it is rather expensive. So to get that truffle flavour into your everyday dishes, without re mortgaging your house, buy truffle oil. It costs about £5 a 50cl bottle, and all you need is a drizzle. Here’s a few examples of how to use your new found treasure.

Over Potatoes


Ingredients


2 tblsp butter
3 tsps truffle oil
500g New Jersey/Charlotte/Rebecca potatoes

Method

1. In a large pan of salted water, boil the potatoes
2. Over a gentle heat, melt butter in a pan
3. Add truffle oil
4. Mix well
5. Pour over the hot drained potatoes

Over Pasta

Ingredients

2 tblsp basil (chopped fresh/dried)
2 tblsp parsley (chopped fresh/dried)
2 cloves garlic, crushed
3 tsps truffle oil
250g pasta (of choice)

Method

1. In a large pan of salted water, cook the pasta
2. In a small bowl mix basil, parsley, garlic and truffle oil.
3; Pour over hot drained pasta
4. Mix well
5. Serve hot with grated (parmesan) cheese

Over Bread


Ingredients

2 large tomatoes, chopped finely
1 large onion, chopped finely
2 tblsp basil (chopped fresh/dried)
1 tsp salt
2 cloves garlic, crushed
1 tblsp olive oil
3 tsps truffle oil
100g grated (parmesan) cheese

Method

1. In a small saucepan gently heat the olive oil and truffle oil
2. Add onions
3. Stir constantly until onions are soft
4. Add tomatoes, basil, salt and garlic
5. Simmer over minimum heat for 2-3 minutes
6. Take off the heat and spread the mixture over crusty bread (ciabatta/baguette for example)
7. Sprinkle cheese evenly over the mixture
8. Place under a hot grill under golden and bubbly

This recipe is commonly known as Bruschetta. It will keep 2 days in the fridge (uncovered), 4 days if in kept in a tupperware dish and it freezes beautifully.

Add a drizzle of truffle oil to your vegetable water, over your roast potatoes or even your cauliflower cheese. Once you taste the difference it makes you’ll be drizzling it everywhere!

4 comments:

My Castle in Spain said...

great idea Charlotte !

i haven't see any of this kind in my delicatessen shop in Granada but i'm intrigued.

Yoli said...

Oh that sounds delicious!!!! Great blog you have here Charlotte!

pete said...

Nice blog fart face
you write really well its a pleasure reading what you have to say even if i dont really care much about cooking ive just spent the last half hour or so looking at your blog. good work keep it up maybe ill start cooking more!!!

P said...

You are a woman after my own heart, Charlotte. Pasta with garlic, parsley, truffle oil and parmesan is like manna from the gods. I love to give truffle oil as a little hostess gift as it's such a wonderful luxury.

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