How to use truffle oil - recipes, tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

In Russia, few people use truffle oil. A photo of it shows that it is a liquid bottled product. Many may have a question: how does it differ from olive oil? Is it really possible to squeeze mushrooms and get oil from them? Yes, the question is quite natural. Truffle - although a precious mushroom, but not fat-containing. But it is very fragrant - for which it is appreciated by gourmets. In order to extract the smell of truffles (periguere black or Italian white) are poured with olive (sometimes grape seed) oil. And the liquid infused in this way absorbs the aroma of the mushroom. Everything, seasoning is ready. In this article, we will look at how to use truffle oil. However, to begin with, let's say that the lion's share of the product entering the market was not even close to precious mushrooms. The modern food industry has long since isolated the component 2,4-dithiapentane from the truffle. It is this substance that causes such a peculiar taste of the mushroom. But sometimes, for a crazy price, you can buy oil infused with real truffles.

Salmon Appetizer

In principle, this dish can be prepared from any oily fish. Suitable not only salmon, but also nelma or chum salmon. Two hundred and fifty grams of fish fillet cut into thinslices, preferably the same size. Pour the juice of half a lemon. Add truffle oil - two tablespoons. Sprinkle with a handful of mustard seeds. Mix with chopped green onions and dill. Cover the fish with a lid and leave for an hour and a half. It is customary to serve this appetizer on slices of dried rye bread or on special fish trays.

Truffle oil salad

This recipe uses portobello mushrooms (four pieces), but they can be replaced with regular large mushrooms. One hundred and twenty grams of prosciutto cut into thin strips and grilled until crispy. Let's leave to cool. Tear arugula (two cups) onto a dish with your fingers. Add six chopped celery stalks with leaves. We chop half of a cool onion in half rings. Sprinkle the dish. We cut the mushrooms thinly, mix them with chopped parsley (two spoons). Sprinkle onion on top. We sprinkle everything with the juice of two lemons. S alt, pepper and mix gently. Top with truffle oil. Sprinkle the finished salad with crispy prosciutto. Stir no more and serve.

Soup

Let's move on to hot dishes, in the preparation of which truffle oil is used. Their recipes are numerous. After all, flavored oil can change the taste of the most ordinary dish, even boiled potatoes. So, on the basis of chicken broth (six hundred milliliters), we cook soup. In a mixture of butter and vegetable oils, fry half the chopped onion until transparent. Randomly cut into small piecestwo hundred and fifty grams of potatoes and celery root. We put it all in the broth. We tie a few sprigs of thyme (thyme) with a thread and also lower them into the soup. When the vegetables are soft, add a quarter cup of heavy cream to the pan. Bring the soup back to a boil, then season with s alt and pepper. At this stage, add two tablespoons of truffle oil. We remove the thyme by pulling the thread. Blend everything with an immersion blender. Serve garnished with fresh herbs and drizzled with lemon juice.

Another salad

Despite the sophistication and exoticism of the ingredients, preparing this dish is quite simple. But you need to do a few preparatory manipulations. First, you need to take the petals of one large rose (without the middle with stamens) and pour ice water over them for an hour. So the bitterness will disappear. And secondly, you need to pickle vegetables. A little zucchini, the same amount of daikon (Chinese radish) should be poured with a teaspoon of sesame and 70 milliliters of olive oil, 7 ml of soy sauce. It doesn't hurt to throw a pinch of basil into the marinade. So the vegetables should simmer for one and a half or two hours. We chop the carrot into strips. Lay out on a dish in layers: pickled vegetables, lolo rossa salad, carrots, rose petals. Season the salad with s alt and black pepper. Pour truffle oil over the entire surface - about twenty grams.

Tagliatelle with cream sauce

Not only the French province of Perigueux is famous for its valuable mushrooms, but also the Italian Tuscany. Therefore, there isthere are many pasta recipes that use truffle oil. In order to prepare this dish, boil four hundred grams of tagliatelle pasta, which we call “nests”, until al dente. Now let's make the sauce. To do this, cut four hundred grams of beef (possibly pork) tenderloin into cubes of one and a half centimeters, s alt, sprinkle with spices and fry in olive oil. Two hundred grams of butter (replacement with champignons is allowed), chop into medium pieces. In the same way, s alt and pepper them and fry them in another pan. We combine meat with mushrooms and pour four hundred milliliters of cream (no less than 20% fat). Reduce sauce over low heat until creamy. Drain the tagliatelle in a colander to drain all the liquid. Then add the pasta to the boiling sauce. Season with four tablespoons of truffle oil.

Farfalli with porcini mushrooms

One red onion and two garlic cloves finely chopped. Fry them in olive oil. When the onion with garlic becomes rosy, put the porcini mushrooms (about three hundred grams) peeled and cut into small pieces. At this stage, you can already put a pot of water on the fire to cook farfalli. We call these pasta “butterflies” and “bows”. Probably, it is not necessary to repeat that for the “correct” preparation of pasta, boiling water must not only be s alted, but also add a spoonful of vegetable oil to it. This will keep the pasta from sticking together and being crumbly. It is not recommended to rinse real Italian pasta under running water. While the farfalli are cooking, pour intomushroom sauce truffle (olive) oil. Transfer the drained pasta to the skillet. Warm up in sauce. Putting the finished dish on a plate, sprinkle everything with a handful of parmesan.

Truffle oil risotto

Italian cuisine is not only about pasta and pizza. No less popular on the Apennine Peninsula and risotto. This is not a Central Asian pilaf and not a Spanish paella. The rice in this dish is moderately crumbly, often flavored with saffron and various vegetables. Mushrooms are also used. For the dish, you need to take a special kind of rice - arborio (one glass). Put a mixture of butter and vegetable oils in a deep frying pan. When they are hot, add rice. And fry the grains until they become dull and transparent, like glass beads. Only then pour water or broth (two glasses). Cover the pan and let it simmer over medium heat. In the meantime, we clean five pieces of porcini mushrooms. We wash them and cut them into pieces in a pan. Let's wait for the moment when three-quarters of the liquid has evaporated. Only then pour in two tablespoons of white wine and add a pinch of saffron. Stir and cover again. Pour truffle oil over the dish when serving.

Steamed shrimp

For the dish, first you need to peel and boil four medium potatoes in s alted water. We clean nine pieces of tiger prawns without touching the tails. A clove of garlic, a pinch of marjoram and basil, white pepper on the tip of a knife, s alt and three tablespoons of olive oil, grind until a paste is obtained. Let's put the shrimp in it.and leave them to marinate for ten minutes. In the meantime, we will boil potatoes. Let's pump the water. Mash potatoes and pour in half a glass of milk. Season with three tablespoons of butter. Keep the puree warm so it doesn't get cold. Grease the steamer tray with vegetable fat. Let's put the shrimp. They'll be ready in seven minutes. Put puree on a plate. Place the shrimp on top. Pour in truffle oil (two tablespoons) and juice left over from cooking seafood.