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Cooking ingredients – what does one use this for??

Free from a wine club “Giordano Essenziale al Tartufo” (think this means it’s truffle oil/essense of? perhaps). So what will I put it into? Here’s some more Italian on the back of the label “Condimento aromatizzato al Tartufo” (aromatic truffle..oil/a base for olive oil? have I got that right? – so d’ya put some in your olive oil whether cooking or dressing salad?? – it’s just a tiny 60 ml bottle) ” a base de olio de oliva”. So..does anyone have some real expertise so that I can use this up! ?

If it’s black truffle oil, the flavour will be stronger than white truffle oil, which is quite a delicate flavour… either is great in salad dressings, if you like the taste, – I love it… Drizzle a little on soups for added flavour – it goes particularly well on artichoke soup. Instead of putting butter on your bread, try dipping it in a small quantity of the truffle oil…….

Great with mushroom risotto .. drizzle a little over the finished dish.

Don’t use if for frying anything as you will lose the delicate truffle flavour.

You could try:

Truffle Mashed Potatoes (serves 4-6)

1 pound russet potatoes, peeled, large dice
1 ounce whole butter, melted
3 fluid ounces milk, scalded
1 teaspoon truffle oil
salt and pepper, to taste

Simmer the potatoes in salted water until tender. Drain well.

In a food processor, whip the potatoes on high speed for 30 seconds. Scrape down the bowl and whip for an additional 30 seconds, eliminating all lumps.

Add the butter and milk and mix well on low speed. Add the truffle oil and season with salt and pepper.

Delish!

I hope you like it!

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