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Truffle Oil

Italians traditionally use this delicious oil to intensify mushroom flavours in risotto, pasta dishes and to add a touch of luxury to mashed potato, polenta and pizza.

  • Wrap asparagus spears with prosciutto . Brush lightly with extra virgin olive oil . Either flash under a grill or quickly barbeque. Season with salt and pepper. Drizzle over truffle oil and some Giusti balsamic .
  • Blanch broccoli or cauliflower florets for 5 minutes. Arrange on a baking tray. Drizzle over the truffle oil. Top with breadcrumbs and a grating of Parmigiano Reggiano . Bake in the oven on high till crisp and golden.
  • Dress drained and rinsed El Navarrico large white beans with a dressing made from 1 Tbsp truffle oil and 3 Tbsp of verjuice riesling whisked together. Crumble over some crisped prosciutto and chopped parsley. Serve with crusty bread.
  • Place 500g of small, new potatoes which have been scrubbed and quartered with a thinly sliced large onion in a roasting pan. Pour over 3 Tbsp of olive oil. Season. Shake well. Cook for 40 minutes at 180°C or until potatoes are lightly browned and cooked through. Sprinkle well with truffle oil. Toss to coat. Serve.
  • For a special breakfast or supper, cook scrambled eggs your favourite way, folding through a good drizzle of truffle oil just before serving.
  • Cut chunks of Grana Padano and drizzle with truffle oil. Serve as an antipasto-superb!

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