Cook pasta according to directions.
In a pot heat the heavy cream and add the cooked pasta.
Add the remaining ingredients and mix well.
Simmer for about 10 minutes on medium high heat.
Serve and drizzle white truffle oil.
armesan, a few drops of white truffle oil and a good grinding
br>Mix butter, shallot, and truffle oil in a bowl until
ork; add in salt and white truffle oil.
Slowly stir in
Cook the fresh tagliolini in fresh Chicken Stock, not in water. Add a bit of salt to the stock.
Drain, reserving the stock for another use, and toss the pasta with a bit of butter.
Place the pasta on separate serving plates and grate a bit of white truffle over each.
You will not need cheese or parsley--none of the usual arnishes. Let the truffle speak for itself.
In saucepan, cook shallots in butter over med-high heat, until softened.
Add cream. Simmer, uncovered, until reduced to about 2/3 cup.
Remove from heat. Stir in truffle oil.
Stir in chives.
Cut Camembert into wedges and arrange on plates.
Pour hot cream sauce over and around cheese.
Boil the potatoes until very soft, drain and return to the pot.
Mash the potatoes and stir in the butter then the chicken broth, adding 1/4 cup at a time. You may not need the entire cup. Stir until you get the consistency you like.
Heat a frying pan and add the olive oil.
Saute the mushrooms and garlic and season with salt and pepper.
When the mushrooms are soft, which will take about 15 minutes, add this mixture to the mashed potatoes and drizzle with the truffle oil. Serve and top with parsley.
Heat the oil in a large pot over medium heat. Add a few kernels and cover. When they pop, add the rest of the kernels and cover. Shake the pot over the heat and cook until the popping stops, about 3 or 4 minutes. Pour the popcorn into a large bowl.
In a small bowl, combine the butter and the truffle oil. Drizzle over the popcorn and season with salt.
nto bowls and drizzle with truffle oil.
1. Prepare Simply Macaroni and Cheese in microwave according to package directions.
2. Empty into a large bowl.
3. Add the meat from six Alaskan King Crab legs, one teaspoon white truffle oil, one teaspoon lemon juice and one pinch of saffron (infuse saffron in lemon juice for five minutes).
4. Stir all ingredients together gently.
5. Microwave for one minute and serve in bowls.
ust before serving, shave the white truffle over the pasta, if desired
br>Meanwhile, chop shallots. Heat white truffle oil in 8-inch saute
dditional 2 minutes.
Add white wine and simmer until wine
rom heat and stir in truffle butter or oil until incorporated
emaining olive oil with the truffle oil and lemon juice.
have paper-thin flakes of truffle over the top.
Serve
In a small mixing bowl, combine the butter and truffle bits together. Season the mixture with salt, to taste.
Spoon the butter onto a large piece of plastic wrap and form into a log. Wrap the log tightly and put in the refrigerator until ready to use.
Cook's Notes:
White truffle oil can also be used as a substitute for the fresh truffle. Truffle butter can be kept in the freezer for up to 3 months.
n top and drizzle with truffle oil.
In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Turn processor on and process until garlic is minced. Turn off processor, scrape down the sides. Return lid to the top. Turn on processor and slowly pour in 3/4 cup of olive oil and then truffle oil until mixture emulsifies. Aioli should be smooth but somewhat thick. If too thin turn food processor back on and pour in remaining olive oil.
Transfer to bowl. Adjust seasoning with more salt if necessary.
Serve immediately.
1.Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.
2.In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season with salt and pepper and toss to coat.
3.Mound the sliced fennel on plates and top with the sliced cremini. Shave Parmesan over the salad. Drizzle with the remaining 1 tablespoon of dressing and the truffle oil and serve.