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Truffle Oil
Olive oil infused with truffles. This gourmet oil is
extremely versatile and can be used for flavoring everything from risotto to
salad dressings and savory custards.
Truffle oil is available made from either black or white truffles with the
white truffle oil being the more mild
and preferred of the two.
white truffle oil
Truffle Oil
History
Commercial production of
truffle oil is an 20th century phenomena but Italians have been infusing oil
with wild truffles for decades. Truffle oil has become increasing
popular in the U.S. as it has been adopted by professional and home chefs.
Uses
Add a tablespoon to your
favorite mashed potato recipe
Splash a few drops on fresh, washed salad greens
Drizzle over fresh steamed vegetables like asparagus
Add to a simple vinaigrette
How To Select
and Buy
Truffle Oil
Purchase truffle oil at
gourmet shops or the gourmet section of well-stocked grocery stores.
There is no way to just look at a truffle oil and predict the quality.
Purchase from a reliable source and price will be the best indication of
quality.
How To Store
The
aroma of the truffle oil will eventually dissipate so the best defense is to
buy in small amounts and plan to use it within a couple of months once
opened. Unopened, truffle oil should last 6 months up to 1 year, in a
cool, dark cupboard or refrigerate. Refrigeration my cause the oil to
cloud but it wont affect usability.
Featured
Truffle Oil Recipe
White Truffle Polenta
I N G R E D I E N T S
Nonstick vegetable oil spray
2 tablespoons olive oil
2 garlic cloves, minced
6 ounces fresh crimini mushrooms, sliced (about 2 cups)
2 1/2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 2 cups)
3 cups low-salt chicken broth
3/4 cup polenta
(coarse cornmeal)
1 tablespoon white truffle oil
I N S T
R U C T I O N S
Spray
8x8x2-inch baking dish with nonstick spray. Heat 2 tablespoons olive oil in
heavy large skillet over medium-high heat. Add garlic; stir until beginning
to brown, about 30 seconds. Add all mushrooms; sauté until soft, about 5
minutes.
Add chicken broth; bring to boil. Gradually whisk in polenta. Reduce heat to
medium and cook until polenta is tender and mixture is very thick, stirring
frequently, about 10 minutes.
Stir in truffle oil. Season to taste with salt and pepper.
Transfer to prepared pan, spreading evenly. Press plastic wrap onto surface
of polenta.
Refrigerate until cold, at least 2 hours. (Can be made 1 day ahead. Keep
refrigerated.)
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More Truffle Products
Available at
Gourmetsleuth.com
truffle salt 3.5oz
Buy White
Truffle Oil -
3.5oz, product of Italy.
More Truffle Oil Recipes
Fusilli Pasta with Truffle Oil
Truffled Eggs
Truffled Mashed Potatoes
White Truffle
Rissotto
Mesclun,
Truffle Oil and
Toasted
Camembert Wedge
Mushroom, Endive, & Green Bean Salad with
Truffle Oil Vinaigrette
Truffle shaver (slicer), made in
Italy. A high-quality adjustable stainless steel tool adjusts for fine
shavings. And, the tool also makes a terrific chocolate curler too. A must
for your truffle arsenal.
Buy at GourmetSleuth.com
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