1 pound fettucine 2 tablespoons kosher salt 3 tablespoons unsalted butter 1 pint Brussels sprouts 1/2 cup pecans, coarsely chopped 4 slices prosciutto or Serrano ham Freshly ground black
pepper White truffle oil, for garnish (optional)
Not exact matches
The subtle
truffle aroma from the
white truffle oil is complemented by black
pepper and Parmesan flavors.
The pasta dish also has Baby Bella mushrooms and sweet shallots sautéed in
white truffle butter and olive
oil, tossed with fettuccine in a
white wine cream sauce, sprinkled with fresh Italian parsley, a dash of black
truffle sea salt and freshly ground black
pepper and grated Parmesan cheese and fresh Italian parsley.
A gorgeous and refreshing Winter salad made with citrus, arugula, chopped mint, pistachios and red onion over arugula with a lovely dressing made with 7 Barrels
White Truffle Extra Virgin Olive
Oil, lemon juice, salt and
pepper.
2 cups chanterelle mushrooms 2 tablespoons olive
oil 1 cup
white shimeji or shiitake mushrooms Kosher salt and freshly ground
pepper to taste 1 tablespoon minced chives Black
truffle A small amount of
truffle oil
1/2 cup olive
oil 1 medium organic onion minced fine 2 organic garlic cloves, minced 2 cups organic Aborio rice 1 cup dry organic
white wine 2 tablespoons of organic butter 1/2 pound wild mushrooms, cut into bite size pieces Salt 3 oz of chilled black
truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground pepper Truffle oil if
truffle butter 1/2 cup grated parmesan 1 bunch of organic marjoram leaves chopped Fresh ground
pepper Truffle oil if
Truffle oil if desired
Standouts will include the Crudo with fresh market fish, chili
pepper pearls, orange and micro salad; the Orecchiette Tartufate with cremini mushrooms, asparagus, sun - dried tomatoes, black
truffle cream, shaved Parmigiano - Reggiano and
white truffle oil; and the Whole Roasted Fish with lemon, fresh herbs and breadcrumbs.
In a large bowl combine the ground beef,
white truffle oil, burger seasoning, Lipton onion mix, salt, and
pepper.
Just when ready to serve, drizzle with Mazola Corn
Oil vinaigrette, (equal parts oil, white balsamic vinegar, married with white truffle Dijon by Petite Maison, salt, pepper and a tablespoon of figgy jus from your black mission fig Asbach cognac marinating j
Oil vinaigrette, (equal parts
oil, white balsamic vinegar, married with white truffle Dijon by Petite Maison, salt, pepper and a tablespoon of figgy jus from your black mission fig Asbach cognac marinating j
oil,
white balsamic vinegar, married with
white truffle Dijon by Petite Maison, salt,
pepper and a tablespoon of figgy jus from your black mission fig Asbach cognac marinating jar.