Filtering by Tag: White Truffle

Truffled Mac and Cheese

1 pound pasta, such as cavatappi

4 tablespoons butter

1/4 cup all-purpose flour

2 cups milk

1 cup half and half

12 ounces sharp cheddar cheese, shredded

4 ounces cream cheese

2 ounces Romano cheese, grated

2-3 tbsp OLIVE & VINE White Truffle oil

1/2 teaspoon paprika

2 tablespoons red bell pepper, finely diced

2 tablespoons Italian parsley, chopped

1 cup panko breadcrumbs

sea salt and black pepper to taste

Preheat oven to 375F. Butter a 9x12 baking dish and set aside.

Cook pasta to al dente, according to package instructions. Set aside until needed.

In a medium sauce pot over medium heat, melt the butter. Add the flour into the butter and whisk together. Continue to cook and whisk for 2-3 minutes, making sure it doesn't burn. This is your roux.

Gradually pour the milk into the flour mixture while whisking. This needs to be done slowly to keep the sauce from being lumpy.

Add the half and half, paprika, salt and pepper. Whisk to combine.

Add the cream cheese and whisk until its completely blended in, then add in the grated Romano cheese. After it has been blended completely, add in the shredded cheddar 1/3 at a time. Keep whisking until each addition is blended into the sauce.

Add 1-2 tablespoons of truffle oil depending on how prominent you want the truffle oil flavor to be. Whisk until fully incorporated.

Add the red pepper and half of the parsley.

Add the cooked pasta and stir to fully coat pasta with cheese sauce.

Pour noodles into the prepared baking dish. Top with panko breadcrumbs. Drizzle remaining truffle oil over the breadcrumbs.

Bake in the oven for about 35 minutes, until breadcrumbs are golden.

Remove from oven and allow to sit for about five minutes before serving.

(Adapted from Ask Chef Dennis.)

Wild Cream of Mushroom Soup

4 tablespoons unsalted butter

1 tablespoon OLIVE & VINE Savory Sage and Mushroom olive oil

1 medium onion, chopped

2 stalks celery, chopped

16 ounces mixed mushrooms (shitake, mini portabella, morels)

4 tablespoons flour

1 32-ounce carton chicken broth

1 tablespoon Italian seasoning

1 cup heavy cream

1/2 tablespoon OLIVE & VINE White Truffle olive oil, or to taste

salt and freshly ground pepper, to taste

In a large skillet, melt butter and olive oil over medium-high heat. Sauté onion, celery and mushrooms until softened. Add flour to mushroom mixture and stir until flour just begins to color. Remove pan from heat.

Slowly stir in chicken broth, about one cup at a time, stirring between each addition. Add Italian seasoning. Return to a simmer and cook for about five minutes, stirring occasionally.

Using an immersion blender, puree soup to a fine consistency. Add cream and simmer soup a few minutes longer until heated through. Remove from heat and stir in the White Truffle olive oil. Season to taste with salt and pepper.

Truffled Scrambled Eggs

5 large eggs

1/2 teaspoon truffle salt 

1 tablespoon unsalted butter

1/2 teaspoon OLIVE & VINE White Truffle infused olive oil

2 chives, thinly sliced

2 tablespoons crème fraiche

white pepper, to taste 

 

Whisk the eggs until frothy. Add the truffle salt. Melt the butter in a non-stick skillet over very low heat. When the butter is melted, add the egg and cook over the lowest possible heat, gently and repeatedly folding the egg with a heat-resistant rubber spatula until it sets into a mass of moist curds, about 10 minutes.

Add the truffle oil, crème fraîche, chives and white pepper, and continue folding gently until everything is incorporated.

Serves 2.

White Truffle Roasted Potatoes

4-6 large Yukon gold potatoes, unpeeled

2 tablespoons OLIVE & VINE White Truffle infused olive oil

2 tablespoons OLIVE & VINE Traditional Balsamic Condimento

2 teaspoons sea salt

1 teaspoon freshly ground pepper 

2 tablespoons fresh chives, sliced

 

Pre-heat the oven to 400°. Wash and quarter the potatoes and place on a parchment lined baking sheet. Drizzle the White Truffle olive oil and then the Traditional Balsamic Condimento over the potatoes and season with sea salt and pepper.  Put in oven on center shelf and bake for 45 minutes or until tender. Remove from oven and sprinkle with fresh chives. Serves 8.