White Truffle Olive Oil

 Add a touch of class to an unforgettable dish! This olive oil is infused with exotic flavor of the white truffle grown in Piemonte, Italy. Deep earthy flavor notes with an aroma to die for! A flavorful enhancement for steak, pasta, fried eggs, mushrooms and cheese.

Asparagus with Truffle Oil Vinaigrette

2 lbs. asparagus, washed and trimmed

Vinaigrette:
3 1/2 T. OLIVE MILL Truffle Olive Oil
1 T. White Balsamic
¼ t. lemon juice
½ t. salt and pepper

In a small bowl, whisk together above, set in refrigerator until ready to use. Blanch asparagus in lightly salted water about 3 minutes until tender crisp. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough vinaigrette to lightly coat. Arrange on serving platter.

Halibut Wrapped in Prosciutto with Polenta and Truffle Oil

4 sliced prosciutto

4 oz. halibut
1 T. OLIVE MILL olive oil
1 cup cornmeal
3 cups milk
3 T. butter
½ c. dried figs, diced
1 T. fresh rosemary, chopped
4 oz. chicken broth
1 T. OLIVE MILL white truffle oil

Preheat oven to 400. Season halibut with salt and pepper. Wrap 1 slice prosciutto around 4 oz. fish piece. Refrigerate until needed. Bring milk to boil with butter, salt and pepper to taste. Whisk in cornmeal slowly and cook for 10 minutes stirring constantly on low heat. Add dried figs and rosemary. Drizzle each halibut piece with olive oil and roast for 5-8 minutes. Spoon polenta into large serving bowls. Top with halibut. Spoon 1 oz. of hot chicken broth on top and drizzle with truffle oil.

New Potato Salad with Truffle Oil

2 lbs. new potatoes

½ c. celery, chopped
1 cup Vidalia onions, chopped
½ c. fresh chives, chopped
2 cups chicken broth
½ lemon, juice of
1 T. OLIVE MILL white truffle oil
Salt and pepper to taste

Boil potatoes in water until knife inserted in center comes out easily, about 15 minutes. Drain, cool and slice. Place in a large bowl. Meanwhile, boil chicken broth until it is reduced to ½ c. about 15 minutes. Pour over potatoes, toss. Add onions, celery and chives, toss. Mix lemon juice and truffle oil, pour over potatoes, season with salt and pepper.

Potato Silk with Truffle Oil - 2 servings

14 oz. Yukon Golf Potatoes, peeled, cut into ½" pieces

1 cup whole milk
2 T. butter, room temperature
½ t. OLIVE MILL white truffle oil
Ground white pepper

Cook potatoes in medium saucepan of salted boiling water until tender, about 15 minutes. Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan. Add hot milk, butter, and truffle oil to potatoes; blend until smooth. Season with salt and white pepper.

Quiche Lorraine

Prepared pie crust

5-6 oz. bacon, cut in small pieces
1 T. OLIVE MILL Truffle olive oil
¾ cup finely chopped shallots
1 1/4 cup heavy cream
3 egg yolks
¼ t. nutmeg
¼ t. pepper
3 egg whites, beaten to soft peaks
6 oz. gruyere cheese, shredded

Cook bacon over medium heat in skillet. Drain fat. Heat oil in 8" sauté pan for 1 minute and sauté shallots until brown. Separate eggs into 2 medium bowls. In yolk bowl, add cream and cheese. In egg white bowl, beat with electric beater until soft peaks form. Bring crust to room temperature, sprinkle bacon pieces of crust. Spread shallots on bacon. Carefully fold egg whites into yolks and pour over solid ingredients in plate. Bake at 400 degrees for 30 minutes until set and golden brown.

Shaved Fennel, Artichoke and Parmesan Salad - 6 servings

2 large artichokes

2 lemonds
2 large fennel bulbs
¼ c. OLIVE MILL extra virgin olive oil
1-2 T. OLIVE MILL white truffle oil
Salt and pepper
1 piece Parmesan cheese (about 3 oz.)
About ½ c. Italian parsley leaves

Pare the artichokes down to their hearts and scoop out the chokes with a spoon, dropping them into water acidulated with the juice of 1 of the lemons. Cut off the feathery tops of the fennel at the base of their stalks and remove the outer layer of the bulbs. Slice the bulbs very thin with a mandolin or a very sharp knife. Remove the artichoke hearts from the water and slice them very thin the same way. Assemble the salad in layers on a large platter or on individual salad plates. First make a layer of the fennel slices. Squeeze lemon juice evenly over the fennel and drizzle with salt and pepper. Then make a layer of the artichoke hearts, also slice very thin. Squeeze more lemon juice over them, drizzle evenly with another third of the oils, and season with salt and pepper. Cut thin shavings of the Parmesan and arrange on top of the artichoke slices. Scatter the parsley leaves over the cheese, season with salt and pepper, squeeze more lemon juice over, and drizzle evenly with the rest of the oils. Serve immediately

Wild Mushroom Risotto - 4 servings

6 ½ cups chicken stock

1 T. OLIVE MILL extra virgin olive oil
½ stick unsalted butter
¼ lb. OLIVE MILL dried porcini mushrooms, (rehydrated) and chopped
1/3 c. finely chopped shallots
1 ½ c. Arborio rice (10 oz.)
½ to 1 t. OLIVE MILL white truffle oil
1 ½ oz. grated Parmesan cheese
1 t. chopped fresh chives

Bring chicken stock to a simmer in a 4 quart pot and keep at bare simmer, covered. Heat oil with 1 T. butter in heavy saucepan over moderate heat until foan subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl. Cook shallots in 2 T. butter in same saucepan over moderate heat, stirring until softened. Add rice and cook, stirring about 1 minute. Ladle in 1 cup simmer stock and cook at a strong simmer, stirring until absorbed. Continue simmering and adding stock, about ½ cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy looking, 16-18 min. Remove from heat and stir in remaining butter, mushrooms, truffle oil to taste, cheese, chives and salt and pepper.

White Bean Soup - 8 servings

2 cups dried Great Northern beans

3 T. OLIVE MILL extra virgin olive oil
1 large onion, chopped
1 cup chopped leek (white and pale green parts only)
1 large tomato, seeded, chopped
½ c. chopped carrots
½ c. chopped celery
8 garlic cloves, chopped
3 bacon slices, chopped
10 ½ cups chicken stock
1 T. chopped fresh thyme
1 t. chopped fresh rosemary
½ c. whipping cream
OLIVE MILL white truffle oil

Place beans in heavy large pot. Add enough water to cover beans by 2". Soak overnight. Drain beans. Heat olive oil in large pot over medium high heat. Add onion, leek, tomato, carrots, celery, garlic and bacon and sauté until vegetables are tender, about 6 minutes. Add beans, chicken stock, chopped thyme and rosemary. Bring soup to boil. Reduce heat to medium-low, cover and simmer until beans are very tender, stirring occasionally, about 1 hour. Working in batches, puree soup in blender until smooth. Return soup to pot. Add ½ c. shipping cream. Season with salt and pepper if desired. Ladle into 8 bowls and lightly drizzle top of each with white truffle oil.

Grilled Radicchio Salad with Lemon Vinaigrette - 6 servings

Vinaigrette - 1 ¼ c. OLIVE MILL California Nuevo or Arbequina olive oil

½ c plus 2 T. fresh lemon juice
2 T. chopped fresh basil
1 ½ t. OLIVE MILL white truffle oil
1 garlic lcove, minced
½ t. sugar
Whisk all ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.

Salad - 6 oz. yellow wax beans
6 oz. green beans
4 heads of radicchio, quartered
1 13 ¾ oz. can artichoke hearts, drained
4 cups mixed baby greens
½ c. shaved Asiago cheese

Prepare barbecue (med-high heat). Place beans, radicchio, and artichoke hearts in large bowl. Add 6 T. dressing and toss to coat. Grill vegetables until crisp tender and browned in spots, turning occasionally, about 3 minutes. Cut beans in half crosswise. Coarsely chop radicchio. Return vegetables to same bowl. Add green beans and cheese. Toss with enough dressing to coat. Season salad to taste with salt and pepper. Serve warm.

Sweet Potato Puree with Goat Cheese and Truffle Oil - 6 servings

2 ½ lbs. red skinned sweet potatoes, peeled, cut into 1 ½" pieces

4 oz. soft fresh goat cheese, crumbled
2 T. butter
1 t. OLIVE MILL white truffle oil

Cook sweet potatoes in large pan of salted water until tender, about 15 minutes. Drain. Transfer to food processor, add cheese, butter and truffle oil.