Recipes — Black Truffle Olive Oil

Ingredients:2 lbs. asparagus, trimmed1 Tbsp. minced shallot1/2 tsp. minced garlic1/2 tsp. Dijon mustard1/2 tsp. coarse salt1/4 tsp. freshly ground black pepper1/4 c. Pinot Nero White Balsamic 4 Tbsp. Extra Virgin Olive Oil2 Tbsp. Black Truffle Oil1 Tbsp. minced fresh herbs, such as basil, chives, or flat-leaf parsley Instructions: Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside. In a...

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:6 large eggs2 Tbsps. real mayonnaise1/2 celery stalk, finely chopped (1/3 cup), plus 12 leaves for serving1 tsp. Seasoning Salt1/2 tsp. spicy brown mustard2 to 3 Tbsps. milkfresh ground pepper, to taste2 Tbsp. Black Truffle Olive Oil Instructions: In a large pot, cover eggs with cold water by 2 inches and bring to a boil over high. Boil 1 minute, remove from heat, cover, and let sit 10 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel, then slice each egg in half lengthwise. Remove yolks with a spoon and place...

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.