White Truffle


Fettuccini with Truffle Oil


4 quarts water

1/2 tsp. salt

1/2 pound of fettuccini

1/3 cup plus 2 Tbsp. OWOP White Truffle Oil

1/4 pound Parmigiano-Reggiano cheese, grated

1/2 tsp. freshly ground black pepper

1/4 cup fresh chives or finely chopped green onions or scallions

Optional:  Black or white truffle, shaved.


In a large pot, bring the water and 1/4 tsp. of the salt to a boil. Add the pasta and cook until al dente.


Drain pasta and place in a mixing bowl. Add 1/3 cup of the truffle oil, 3/4 cup of the cheese, the remaining 1/4 teaspoon of salt, freshly ground black pepper and chives and toss to mix.


To serve, garnish with the shaved truffle, drizzle with the remaining two Tbsp. truffle oil and sprinkle with the remaining cheese. Serve immediately.




Potato and Rosemary Pizza


4-6 pre-made pizza doughs

2-3 medium potatoes, thinly sliced and salted


2 rosemary sprigs, picked and chopped

1 cup Asiago or Parmesan cheese, shaved or shredded

Old World Olive Press White Truffle Oil (for drizzling)


Pre-heat oven to 400°F. Flatten out pizza rounds into 6-inch circles and place on a lightly oiled sheet pan. Slice potatoes into very thin rounds, salt them and set aside for 10 minutes. Rinse potatoes and pat dry. Arrange potatoes over top of pizza, brush with EVOO and bake for 10 minutes. Remove from oven and sprinkle with chopped rosemary and cheese. Return to oven and bake until crust is cooked through (about 10 more minutes). Cut pizzas and drizzle the slices with White Truffle Oil.






Wild Mushroom Risotto


6½ cups chicken stock

½ stick butter

1 Tbsp. Old World Olive Press EVOO, any

¼ lb. dried Porcini mushrooms

¼ cup chopped shallots

1½ cups Arborio rice (10 oz.)

½ to 1 tsp. Old World Olive Press White Truffle Oil

1½ oz. grated Parmesan cheese

1 tsp. fresh chives

Salt and freshly ground black pepper to taste


Bring chicken stock to simmer in a four-quart pot. Heat oil in a heavy saucepan over medium heat until foam subsides. Sauté mushrooms, stirring occasionally, until browned liquid is evaporated. Season with salt and pepper, transfer to a bowl. Cook shallots in 2 Tbsp. butter in a saucepan over medium heat, stirring until softened. Add rice and cook, about one minute. Ladle in one cup of stock and simmer steadily until absorbed. Continue simmering and adding stock, about ½ cup at a time, stirring frequently to let each addition be absorbed before adding next. Cook until creamy looking, 16-18 min. Remove from heat and stir in remaining butter, mushrooms, truffle oil, cheese, chives and salt and pepper.