Truffle oil Usage
The truffle is a tuber that grows wild in the ground around trees. Black truffles are easier to find, while white truffles are rare and therefore more valuable and expensive.
Below are some ways to use truffle oil. truffle oil usage
White Truffle oil usage
White truffle oil has a more refined flavour and an even more enveloping aroma, so it is ideal to combine it with very special dishes that bring out all its aroma. Just one rule: always raw, never cooked. The precious aroma, in fact, risks evaporating if subjected to high temperatures.
Exceptional on porcini fillet and beef tartare, it also goes surprisingly well with fish. For a super elegant dish, steamed cod with a drizzle of white truffle oil and a side of new potatoes.
With eggs, you know, truffle oil is a classic. I recommend it on eggs in a poached version, with the yolk still nice and soft. A drizzle of white truffle oil at the end and you’re done, for a delicious and also scenic dish. truffle oil usage
Black Truffle oil usage
As for the black truffle oil, however, the perfect combination, in my opinion, is with fresh pasta. A tasty pasta with substance, such as tagliatelle with mushrooms, finds in truffle oil the perfect complement, which enhances the flavour and makes the dish more elegant.
A good truffle oil really is a joker in the kitchen. From hors d’oeuvres to main courses, it is the perfect ally for every dish. It should always be added at the end, never over a hot cooker and, mind you, watch the quantities.
Scent, taste and persistence vary greatly depending on the amount of truffle actually present in the oil, but in any case care must be taken, it only takes a little to get the dish wrong.
We are always in time to add, but if we have put in too much, what do we do? So, especially if you are a beginner, take it easy and taste as you go. truffle oil usage