Recipes — Black Truffle Olive Oil

Ingredients:2 zucchini, thinly sliced lengthwiseBlack Truffle Oil, to taste1/4 c. fresh shaved Parmesan1/2 c. pine nuts3 Roma tomatoes, sliced thinly1 yellow pepper, sliced thinly4 c. arugulaMedium Extra Virgin Olive Oil, to tastesalt, to taste Instructions: Thinly slice zucchini using a potato peeler; turning when you see seeds. Lay sliced zucchini on a cookie sheet and drizzle with Black Truffle Olive Oil, sea salt, and pepper. Then grill until you have grill marks on both sides just a couple minutes. Set aside to cool. Toss arugula, tomatoes, and peppers with Extra Virgin Olive Oil and salt. Lay zucchini on top, and...

Ingredients:For The Pasta2 c. Flour3 large, fresh eggs For the Filling12 large, fresh egg yolksFor the Sauce1 stick (8 oz.) good quality salted butter1/4 c. thinly sliced shallots1 Tbsp. Black truffle OilFlaked Sea SaltFresh cracked white pepper to tasteInstructions: This pasta dish is absolutely delicious and its' simplicity highlights our amazing Black Truffle oil. Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water on to boil. Carefully place the whole egg yolks in the center of the...

Ingredients: 1 Tbsp. Mild Extra Virgin Olive Oil2 Shallots chopped6-8 Baby Portabella Mushrooms sliced1 tsp. Black Truffle Salt or Fume de Sel Sea Salt1 c. wine1/2 c. heavy cream3 Tbsp. fresh sage chopped3 Tbsp. Black Truffle Oil Instructions: Cook pasta according to package directions. Saute shallots, mushrooms & Black Truffle salt w/ 1 Tbsp. EVOO. Add wine & boil 4 minutes add cream stir 1 minute and remove from heat add fresh sage and cooked pasta. Add 3 Tbsp. Black Truffle Olive Oil and toss.