Truffle oil: You either love it or hate it. Some restaurant chefs praise the popular finishing oil that has become a mainstay on many restaurant menus, while others think of it as frivolous and overused. The oil is a point of contention among many due in part to the ambiguity of its source. According to Eat Love Savor, consumers are becoming more aware that most truffle oil is not extracted from black or white truffles, but rather is “made with chemical or natural flavor or aroma.”
However, if you’re willing to spend the money, you can get your hands on quality truffle oil, and today we’re highlighting 7 recipes that enlist the ingredient, should you be so lucky to store it in your pantry. Next time you are cooking for pro-truffle guests, prepare one of these recipes that are sure to impress.
1. White Truffle Pizza
First up: pizza! White Truffle Pizza featured on Cooking Channel to be exact. White truffle oil is the star in this pizza as it pairs perfectly with fresh mozzarella and Pecorino Romano cheese. Regardless of whether you use homemade or store-bought dough, this pizza will be irresistible thanks to the rich cheese and heavy truffle oil drizzle.
- 1 (9-ounce) ball your favorite pizza dough
- Garlic-infused olive oil, for brushing
- ¾ ounce finely grated Pecorino Romano cheese
- 1½ ounces fresh mozzarella
- White truffle oil, for drizzling
- Freshly ground black pepper
Directions: Preheat the oven to the highest possible heat.Stretch out your dough ball to a diameter of about 12 inches and brush evenly with a light coat of garlic-infused olive oil. Evenly sprinkle over your cheeses.
Bake the pizza on the floor of the oven on a baking sheet or preheated pizza stone until the crust is crisp and the cheese is melted. Remove from the oven and finish with a light drizzle of truffle oil and a crack or two of black pepper.
2. Spaghetti with Truffle Oil, Garlic, and Rosemary
Our next highlighted dish is also an Italian one and it comes from Food.com. For this recipe, you combine hot carbs with a mix of oils, cheeses, and herbs. Fresh Parmesan makes a star appearance in this spaghetti recipe, as does truffle oil, of either the black or white variety. This dish is what comfort food is all about.
- 1 (12- to 16-ounce) package spaghetti
- 1 medium yellow onion, chopped fine
- 3 garlic cloves, chopped fine
- 3 tablespoons olive oil
- 1 stalk fresh rosemary, chopped
- 1 teaspoon truffle oil (white or black)
- ¼ cup grated fresh Parmesan cheese, good quality
Directions: Sauté onion, garlic, and rosemary in olive oil. Make sure onion is golden, and garlic is not burnt.
Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil. When al dente, drain pasta, toss with onion, garlic and rosemary. Add Parmesan and toss again.
Drizzle the truffle oil on top of each individual serving. Garnish with fresh chopped rosemary.
3. Chicken Breasts with Sage and Truffle Oil
Another dinner recipe that enlists truffle oil is this formula for a sophisticated twist on weeknight chicken from The Date Dish. Instead of simply baking or breading your chicken, take your poultry up a notch by adding herbs, white wine, and a finishing oil to the mix. Despite the ease of this recipe, your weeknight meal will feel fancy and indulgent.
- 2 chicken breasts, bone in
- 12 sage leaves, 6 whole and 6 finely chopped
- 3 teaspoons plus truffle oil
- salt and pepper
- ½ shallot, finely minced
- 3 ounces white wine
- 8 ounces chicken stock
- 1 ounces butter
Directions: Preheat the oven at 350 degrees Fahrenheit.
Loosen the skin from the breast by inserting fingers between the skin and meat. Rub 1 teaspoon of truffle oil under the loosened skin over the breast and stuff with 3 sage leaves each. Put the skin back and season salt and pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons canola oil. Sear the chicken breasts skin-side down for approximately 3 minutes or until golden in color. Flip over and sear the other side for 2 minutes. Transfer skillet to oven and finish cooking for 12 to 15 minutes until done.
Remove the chicken from the pan and let rest while you create the sauce. Drain almost all of the oil from the pan and add 1 teaspoon of truffle oil. Over medium heat, add the shallots and sauté for about 30 seconds until slightly golden. Add the wine to the pan, increase heat to medium-high, and reduce by half. Add the chicken stock and reduce by half. Reduce heat to medium and add the butter, whisking constantly until emulsified. Stir in the remaining chopped sage and season to taste with salt and pepper.
4. Truffled Mashed Potato Gratin
Speaking of indulgent, this Truffled Mashed Potato Gratin from Oh My Veggies defines decadence. Regular mashed potatoes can get bland and boring really fast, but when you add butter, whole milk, cheese, and truffle oil to the mix, all bets are off. Prepare this side dish and you won’t be packing up any leftovers. Truffle Mashed Potato Gratin are what carby dreams are made of.
- 1½ pounds Yukon Gold potatoes, cut into 1-inch pieces
- ¼ cup whole milk
- 1 tablespoon butter
- 2 teaspoons. white truffle oil
- 1 tablespoon olive oil
- ¼ cup panko
- ¼ cup Parmesan cheese, shredded
- Salt and pepper to taste
Directions: Preheat oven to 350 degrees Fahrenheit.
Place potatoes and a dash of salt in a medium saucepan. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or under tender. Cool slightly.
Transfer potatoes to large bowl and mash. Stir in milk, butter, truffle oil, salt, and pepper. Put mashed potatoes in a gratin dish or individual ramekins. In a small bowl, combine olive oil, panko, and cheese; stir until well-coated. Top mashed potatoes with panko mixture. Bake for 20 minutes or until panko mixture is golden brown.
5. Black Truffle and Parmesan Popcorn
- ½ cup popcorn kernels
- 4 tablespoons butter
- 2 tablespoons truffle oil
- ½ cup grated Parmesan cheese
Directions: Pop kernels in popcorn maker or large heavy pot with a lid. Transfer popcorn to a large bowl.
In a small saucepan, combine butter and truffle oil. Heat on medium-low until warm, about 2 minutes. Pour butter mixture over popcorn. Toss with Parmesan cheese.
6. Pepper and Truffle Oil Roasted Nuts
We’re also adding this recipe for Pepper and Truffle Oil Roasted Nuts from RicardoCuisine.com to your snack repertoire. Why rely on trail mix when your sophisticated snack tastes demand so much more? Satiate them with these browned hazelnuts, almonds, and pecans tossed with olive oil, truffle oil, and fleur de sel. It’s time to treat yourself with truffle oil.
- ½ cup blanched hazelnuts, toasted
- ½ cup whole almonds, toasted
- ½ cup whole pecans, toasted
- 1 teaspoon olive oil
- ½ to 1 teaspoon truffle oil or walnut oil
- ½ teaspoon fleur de sel
- ¼ teaspoon pepper
Directions: In a skillet over medium heat, heat nuts, stirring constantly until well browned. Off the heat, add oil, sea salt, and pepper. Toss to coat nuts. Let cool. Serve with a cheese plate. Keeps for 2 weeks in an airtight container in a cool and dry place.
7. French Scrambled Eggs with Truffle Oil
Last but not least: truffle oil for breakfast. You’ll thank us later. Try this recipe for French Scrambled Eggs with Truffle Oil from Food & Wine and you’ll never go back to pancakes or waffles on weekends. Because complex carbs don’t stand a chance next to fancy scrambled eggs and top-quality truffle oil. A simple drizzle of truffle oil will take your creamy, well-seasoned eggs over the top, and it’ll take all of your will power not to ask for seconds.
- 12 large eggs
- ¼ cup plus 2 tablespoons mineral water
- 6 tablespoons cold unsalted butter, cut into small pieces
- Sea salt and freshly ground pepper
- 2 teaspoons white truffle oil
- 1 tablespoon finely chopped chives
- 6 warmed brioche rolls, or 12 slices from a loaf of brioche, toasted
Directions: In a bowl, whisk the eggs and water. Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water. Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes. Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer. Season with salt and pepper; transfer to plates. Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.