Tag Archives: truffle oil

A study in delicious contrast: black truffle oil and white truffle oil.

Ode To Truffle Oil: 5 Reasons We Love It, Plus A Fabulous Recipe

Some culinary ingredients have the ability to pack amazingly complex, sophisticated flavor with just the lightest of touches. This is an homage to our beloved, dish-enhacing, culinary savior: truffle oil!

A study in delicious contrast:  black truffle oil and white truffle oil.

A study in delicious contrast: black truffle oil and white truffle oil.

If you’re reading this blog, you most likely need no introduction to the world of truffles.  However, a bit of a refresher: truffles are mushrooms that grow under the soil by oak (and other) trees, harvested by super-smelling dogs every winter in Italy and France.

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Waiting for the real deal? Fresh truffle season will start soon! Sign up for the Fresh Truffle Notice while you wait

The two main species of truffles are white and black, each with their own distinct and delicious flavor profile. Because truffles cannot be “planted”, but grow as and where they wish, they’re highly coveted, hard to find, and can be extremely pricey.  Which leads us to…

Top 5 Reasons Why We Love Truffle Oil!

1. It’s Wallet Friendly

Truffle oils are usually a combination of high-quality extra virgin olive with either truffle extract or aroma. This translates into a lot of truffle flavor and aroma, at a highly discounted price.

2. A Little Goes A Long Way

Think of truffle oil as the spritz of perfume you put on as you leave the house. Just a few drops of truffle oil concentrate, or the lightest drizzle of truffle oil over a salad, omelet or pasta dish is enough to transform a dish from drab to fab. Which leads us to reason number 3…

3. It’s Simple In Its Complexity

Truffle oil is not a complicated ingredient; it’s actually one of the easiest things you can use in the kitchen! You add it to the finishing of a dish, so there’s no cooking or even preparation involved. Just uncap the bottle, drizzle and done! But don’t be misled, the flavor and smell it imparts to the dish is heady, complex, earthy and superbly aromatic, anything BUT simple!

4. It’s Oh-So Versatile

Some ingredients and seasonings gather dust in our shelves, used only for rare-occasion recipes. Truffle oil, on the other hand, you can use on almost anything! Really, if you love the taste of truffles, oil is a great conduit to add flavor to your dishes. One easy rule to remember is that it goes great with white foods: pasta, rice, eggs and potatoes. Of course, truffle oil is also fabulous with salads, meats, games and stews, so never mind the rules! Do try: drizzling it on mashed potatoes, omelets and a plate of pasta with grated Parmigiano Romano cheese.

5. It’s Culinary Inspiration!

Truffle oil might be simple to use, but it inspires amazing recipes. Our search for the ultimate truffle oil recipe led us to the Land Down Under, Sydney, Australia. Our featured recipe this week is by Aussie blogger, Phoodie, of Phoodie.com.au. Her Spaghetti with Truffle Oil , Parmesan and Egg recipe was an instant winner with us. All the ingredients are perfect to translate and transport the flavor of the truffle oil, from the al-dente pasta, to the creamy cheese, and the perfectly-cooked sunny-side-up egg.  The presentation is sophisticated, the flavor divine, and the dish, in one  word, brilliant! We give you Phoodie’s full recipe below, and make sure to visit her website www.phoodie.com.au for other great recipes and culinary ideas.

Spaghetti with Truffle Oil, Parmesan and Sunny-Side-Up Egg by Phoodie.com.au

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 plate

Spaghetti with Truffle Oil, Parmesan and Sunny-Side-Up Egg by Phoodie.com.au

Ingredients

  • 12 oz spaghetti
  • 1 tablespoon butter
  • 1 teaspoon truffle oil
  • Salt and Pepper
  • 1 and a half cups grated parmesan (I used shaved as that’s what I had but grated is ideal)
  • Topping per dish: 1 teaspoon butter, 1 egg, 1/4 cup grated/shaved parmesan

Instructions

  1. Cook your spaghetti, add butter, oil ,salt, pepper and parmesan and mix. Place the lid on top to keep it hot.
  2. Heat a teaspoon of butter on medium and when heated, add egg, ensuring to keep yolk in tact.
  3. AS SOON as edges of egg start to go crispy (they should not turn brown, it’s the second BEFORE they turn brown) take it off, place it straight on top of a bowl of pasta.
  4. Season with salt and pepper and place the additional parmesan on top.
  5. Serve immediately, ensuring to toss the egg through the pasta so that the pasta’s residual heat cooks the yolk somewhat.