Gourmet accedes to a prescription selection to enjoy all the aroma and flavor the truffle.

Green salad with Truffle Vinaigrette

This salad is a wonderful gastronomic experience. The truffle oil provides a new meaning to salads as there is something about the smell that makes you want to throw aside your fork and eat the salad with your fingers!

  • Yields: 4 to 6 servings
  • Prep time: 15 min


  • Truffle Oil Dressing (see recipe below)
  • 2 small heads of baby spinach leaves, stems removed and torn into bite-sized pieces
  • 1 small bunch fresh basil leaves, stems removed and torn into bite-sized pieces
  • Onion slices (optional)
  • Sea salt, fleur de sel, or coarse salt


Prepare the Truffle Oil Dressing; set aside or refrigerate until ready to use. If refrigerating, bring to room temperature before using.

In a large bowl, toss the spinach and basil leaves with the Truffle Oil Dressing. Place salad mixture on individual salad plates. Sprinkle each serving with sea salt. Serve immediately.

Truffle Oil Dressing

  • 2 tablespoons white truffle oil
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 tablespoon champagne wine vinegar
  • ¼ teaspoon fresh-squeezed lemon juice
  • ½ teaspoon sea salt (fleur de sel)
  • Few grindings of black pepper

In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use.

If refrigerating, bring to room temperature before using.

Asparagus with Truffle Oil Vinaigrette Recipe

  • Yield: 4 to 6 servings
  • Prep time: 10 min
  • Cook time: 3 min


  • 2 tablespoons white truffle oil
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 tablespoon champagne wine vinegar
  • ¼ teaspoon fresh-squeezed lemon juice
  • ½ teaspoon coarse salt or sea salt (fleur de sel)
  • Few grindings of black pepper
  • 2 pounds asparagus stalks, washed and trimmed


In a small bowl, whisk together while truffle oil, olive oil, champagne wine vinegar, lemon juice, sea salt, and black pepper; set aside or refrigerate until ready to use. NOTE: If refrigerating, bring to room temperature before using.

Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.

Toss asparagus with enough truffle vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.

Goat Cheese and Truffle Oil Crostini Recipe

  • Yield: 4 to 6 servings
  • Prep time: 20 min
  • Cook time: 8 min


  • Crostini (see recipe below)
  • 8 ounces goat cheese
  • Truffle Oil
  • Freshly-ground black pepper
  • Fresh thyme leaves


  • Prepare Crostini; set aside until ready to use.
  • When ready to serve, spread each slice of toasted bread with a thin layer of goat cheese. Pour a small amount of truffle oil into a teaspoon and tilt the spoon to sprinkle 3 or 4 drops on each toast.
  • Sprinkle black pepper over the top and garnish with a few thyme leaves.


  • 24 (¼-inch-thick) diagonal baguette bread slices.
  • Extra-virgin olive oil.
  • 1 clove garlic.

Preheat oven to 350 degrees F.

Arrange the bread slices on a baking sheet. Brush with olive oil and bake approximately 6 to 8 minutes. Remove from oven and very lightly rub the toasted bread with the cut side of the garlic clove. Allow to cool before adding toppings.

Grilled Shrimp with Truffle Oil Vinaigrette Recipe

  • Yields: 4 servings.


  • 16 large shrimp, uncooked
  • 3 tablespoons extra-virgin olive oil
  • ½ cup white truffle oil
  • ¼ cup fresh-squeezed lemon juice
  • 2 tablespoons chopped sweet onion
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and freshly ground black pepper


  • Preheat barbecue grill (oil hot grill to help prevent sticking).
  • Peel and devein the shrimp, leaving tails on. Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway (almost completely through), leaving the tails firmly attached. Press the shrimp down flat like a butterfly. Place prepared shrimp in a shallow dish and sprinkle with olive oil; refrigerate, covered, until ready to cook.
  • In a medium bowl, combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper; set aside.
  • When ready to cook, season the shrimp lightly with salt and pepper. Place shrimp onto hot grill and cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill.
  • To serve, arrange shrimp (split sides up) on a serving plate. Drizzle with a little of the vinaigrette. Place remaining vinaigrette in a small bowl and place on plate for dipping.

Pasta with Poached Eggs and Truffle Oil Recipe

  • Yields: 6 servings
  • Prep time: 20 min


  • 1 large portobello mushroom
  • 1 (10-ounce) package uncooked linguine pasta
  • 6 eggs*
  • 4 tablespoons butter, softened
  • 2 tablespoons white truffle oil**
  • ⅓ cup freshly-grated Parmigiano-Reggiano cheese
  • Coarse salt and freshly-ground black pepper to taste

* The secret to pretty poached eggs is using very fresh eggs which will hold their shape better and produce fewer “angel wings” in the liquid.



  • Remove the stems of the portobello mushrooms. Place the caps on a plate with the gills side up. With a paring knife, cut the mushrooms in half and begin to scrape the gills away from the cap where they meet. You will notice that the gills look like small, rectangular chopped truffles as they drop onto the plate. Repeat with the other mushroom halve. Set aside the gills for the “truffles” to sprinkle on top of the pasta dish when finished. Reserve the remaining mushroom for later use.
  • Cook pasta according to package directions to al dente; drain and return to pan to keep warm. NOTE: Reserve about 1/2 cup of the hot pasta water to moisten the pasta.
  • While the pasta is cooking, poach the eggs. Bring 2 to 3 inches of water to a simmer in a large skillet or sauté pan over medium heat. Reduce the heat to a gentle simmer and crack one egg at a time into a small bowl and slide the egg gently into the simmering water. Cook until the whites are just set and the yolks begin to thicken but are not hard. Remove the eggs with a slotted spoon to a warmed plate (in the same order they went into the pan).
  • Toss the pasta with the butter, truffle oil, parmesan cheese, salt, and pepper. If it seems to dry, add a few more tablespoons of the cooking water and toss again.
  • Divide the pasta among 6 individual warmed serving bowls. Top each portion with a poached egg, sprinkle the reserved gills or “truffles” over the top, and serve immediately.

Potato Gratin with Truffle Oil Recipe

The truffle oil brings this potato gratin to a totally new heights! So delicious!

  • Yields: 8 servings
  • Prep time: 15 min
  • Cook time: 60 min


  • 8 ounces Fontina cheese, well chilled
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch thick slices
  • Coarse salt and freshly ground black pepper
  • 1 ½ cups crème fraiche
  • 1 tablespoon white truffle oil
  • 1 tablespoon minced fresh herbs of your choice (thyme, basil, rosemary or combination of)


  • Preheat oven to 400 degrees F. Butter a 9-inch x 13-inch baking dish. Remove rind and shred fontina cheese using a hand grater.
  • Place 1/2 the potatoes, overlapping slightly, in prepared baking dish. Salt and pepper slices generously. With a rubber spatula, spread half the crème fraiche over the potatoes. Then sprinkle 1/2 the cheese over the crème fraiche. Make a second layer in the same way using the remaining ingredients.
  • Bake potato gratin on center rack of your oven, uncovered, for approximately 30 minutes. Then lower heat to 350 degrees F. and bake approximately 30 more minutes or until potatoes are tender when pierced with a knife. Potatoes will have a golden brown crust on top. NOTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.

Note: Gratin can be prepared up to 4 hours ahead. Cool, cover loosely with aluminum foil and refrigerate. Reheat, covered with aluminum foil, in a preheated 350 degree F. oven until hot, approximately 20 to 25 minutes. Drizzle truffle oil over the top and sprinkle with herb just before serving.

Risotto with Chives and Truffle Oil Recipe

  • Yields: 4 servings
  • Prep time: 15 min
  • Cook time: 22 min


  • 3 ½ cups to 4 cups chicken broth
  • 2 bunches fresh chives
  • 1 cup firmly-packed fresh flat-leaf parsley leaves
  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and diced
  • 1 cup Arborio Rice*
  • 3 to 4 tablespoons butter, room temperature
  • 1 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano), divided
  • 1 tablespoon white Truffle Oil, plus more for garnish
  • Salt and freshly ground pepper, to taste
  • 1 small preserved black truffle, sliced paper-thin (optional)


  • In a medium saucepan over medium-high heat, bring chicken broth to a slow, steady simmer.
  • In a small pan with boiling salted water, cook the chives and parsley 15 to 20 seconds. Drain in a colander and rinse under cold water. Pat the herbs dry with paper towels and mince; set aside.
  • In a large heavy 4-quart pan over medium heat, heat olive oil; add onion and sauté for 1 to 2 minutes or until soft (be careful not to brown the onions).
  • Add the rice. Using a wooden spoon, stir for 1 minute, making sure all the grains are well coated (toasting the rice in melted butter keeps it from getting mushy). Add the hot chicken broth (1/2 cup at a time), stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end. Stir frequently to prevent sticking.

Note: Risotto doesn’t need constant attention during its 18 minute cooking time. You’ll just need to check on the pan every few minutes, give the rice a stir to keep it from sticking, and add more stock.

  • After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth. The rice is done when it is tender, but firm to the bite. Turn off the heat and immediately add butter, herbs, 2/3 cup Parmesan cheese, and 1 tablespoon truffle oil, stirring vigorously to combine with the rice. Add salt and pepper to taste.

Note: To test the risotto for proper consistency, spoon a little into a bowl and shake it lightly from side to side. The risotto should spread out very gently of its own accord. If the rice just stands still, it’s too dry, so add a little more stock. If a puddle of liquid forms around the rice, you’ve added too much stock. Spoon some liquid off, or just let the risotto sit for a few more seconds off the heat to absorb the excess stock.

Transfer risotto to warmed serving plates and serve immediately, garnished with the remaining cheese, truffle oil, and truffle slices (optional).

Risotto Etiquette

In Italy, risotto is serve mounded, steaming hot, in the center of warmed individual shallow bowls.

Among the myths associated with risotto, there is the one that you must eat it piping hot, as it comes from the pot!

Unlike pasta, risotto tastes better when it has rested on your plate a minute or so. When Italians are served risotto, they often spread it on their plate from the center toward the rim, to dissipate some of the steam.

Using a fork or a spoon, push the grains of cooked rice out slightly toward the edge of the bowl, eating only from the pulled out ring of rice.

Continue spreading from the center and eating around the edges in a circle. This will keep the risotto hot as you enjoy your risotto.

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