How to use truffle oil - recipes, tips

In Russia, few use truffle oil. His photo shows that it is a liquid product bottled. Many may ask: how does it differ from olive oil? Is it 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 very fragrant - for which is appreciated by gourmets. In order to extract the smell of truffles (periherian black or Italian white) are poured with olive oil (sometimes from grape seeds). And the liquid so infused absorbs the fragrance of the fungus. Everything, the seasoning is ready. In this article, we'll look at how to use truffle oil. However, for starters, let's say that the lion's share of the product coming to the market was not even close to the precious mushrooms. The modern food industry has long since synthesized the 2,4-dithiapentane component from the truffle. It is this substance that causes such a peculiar taste of the fungus. But sometimes for a crazy price you can buy oil, which is true for real truffles.

Snack from salmon

In principle, this dish can be made from any fatty fish. Suitable is not only salmon, but also nelma or chum. Two hundred and fifty grams of fish fillets shall be cut into thin slices, preferably of equal size. Pour the juice of half a lemon. Add truffle oil - two tablespoons. Sprinkle a handful of mustard seeds. We mix with chopped green onions and dill. We put the lid on the fish and leave it for an hour and a half. Serve this snack on slices of dried rye bread or on special fish trays.

Salad with truffle oil

This recipe uses portobello mushrooms (four pieces), but they can be replaced with ordinary large champignons. One hundred and twenty grams of prosciutto is cut into thin strips and fried on a grill until crisp. Let's leave it cool. On the dish, we pull the fingers of the hands of the rukkola (two glasses). We add six cut stalks of celery with leaves. Shink half the rings of a classy bulb. Sprinkle the dish. Mushrooms thin-fine cut, mix them with chopped herbs of parsley (two spoons). We put onions on top. All sprinkle with juice of two lemons. Solim, pepper and gently mix. Top with truffle oil. Sprinkle the salad with crispy prosciutto. Do not stir any more and serve.

Soup

We turn to hot dishes, in the preparation of which truffle oil is used. Their recipes are numerous. After all, flavored oil can modify the taste of the most ordinary dish, even boiled potatoes. So, on the basis of chicken broth (six hundred milliliters) cook soup. In a mixture of creamy and vegetable oils, fry half the chopped onion until it is transparent. Cut arbitrarily small pieces of two hundred and fifty grams of potatoes and celery root. Put it all in the broth. A few twigs of thyme (thyme) we tie with a thread and also lower it into the soup. When the vegetables become soft, add a quarter cup of fat cream to the pan. Again bring the soup to a boil, then salt and pepper. At this stage, add two tablespoons of truffle oil. We remove the thyme by pulling the string. We knead everything with a submerged blender. We serve, decorating the dish with fresh herbs and sprinkling with lemon juice.

Another salad

Despite the sophistication and exoticity of the ingredients, it is quite easy to prepare this dish. But you need to do some preparatory manipulation. First, you need to take the petals of one large rose (without the middle with stamens) and pour them on the hour with icy water. So the bitterness disappears. And secondly, you need to pickle the vegetables. A little zucchini, as much daikon (Chinese radish) should be filled with a teaspoonful of sesame and 70 milliliters of olive oil, 7 ml of soy sauce. The marinade does not hurt to throw a pinch of basil. So vegetables should be poured for a half or two hours. Carrots shredded straw. Lay out on the dish layers: pickled vegetables, salad lolo-rossa, carrots, pink petals. Salad salted, sprinkle with black pepper. Above all over the surface of the food truffle oil - about twenty grams.

Tagliatelle with cream sauce

Not only the French province of Perigueux, but also the Italian Tuscany, is famous for its valuable mushrooms. Therefore, there are many recipes for pasta, where truffle oil is used. In order to prepare this dish, let's boil up to the state of al-dente four hundred grams of tagliatelle macaroni, which we call "nests". Now make the sauce. To do this, we cut four hundred grams of beef (and pork) cuts into cubes and a half centimeters, salt, sprinkle with spices and fry in olive oil. Two hundred grams of butter (allowed replacement with champignons) shinkuyu average pieces. Similarly, salt-peppers them and fry in another skillet. We combine meat with mushrooms and fill it with four hundred milliliters of cream (not less than 20% fat content). On low heat, cook the sauce until creamy. Tagliatelle is thrown to the colander to make the glass all the liquid. Then add the pasta to the boiling sauce. We fill with four spoons of truffle oil.

Porcelain with mushrooms

One red onion and two cloves of garlic are finely shredded. Fry them in olive oil. When the onion with garlic will turn rosy, we put brushed and cut into small pieces of white mushrooms (about three hundred grams). At this stage, you can already put a pan of water on the fire to cook the headboards. These macaroni are called "butterflies" and "bows". Probably, it is not necessary to repeat that for "proper" preparation of the paste boiling water should not only be added, but also add a spoonful of vegetable oil. So the pasta will not stick together and will be crumbly. Flush with a real water of Italian pasta is not recommended. While the vases are cooked, pour into the mushroom sauce truffle (olive) oil. Put the expressed pasta in a frying pan. Warm in sauce. Lay out the prepared dish on a plate, sprinkle all with a handful of Parmesan cheese.

Risotto with truffle oil

The chip of Italian cuisine is not only pasta and pizza. Not 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 friable, often seasoned with saffron and the addition of various vegetables. Mushrooms are also used. For the dish you need to take a special sort of rice - arborio (one glass). Put a mixture of butter and vegetable oil in a deep frying pan. When they warm up, pour rice. And fry the seeds until they become opaque-transparent, like a glass beaker. Only then we pour water or broth (two glasses). Cover the frying pan and leave to simmer over medium heat. In the meantime, we clean five pieces of ceps. We cut them into slices and cut them into pieces. Let's wait for the moment when three quarters of the liquid evaporates. Only then pour two tablespoons of white wine and add a pinch of saffron. Stir and cover again with a lid. With truffle oil, we water the dish when serving.

Shrimp steamed

For a dish, you first need to clean and cook in the salted water four medium potatoes. Nine pieces of tiger shrimp are clean, without touching the tail. Toothed garlic, a pinch of marjoram and basil, white pepper on the tip of the knife, salt and three tablespoons of olive oil will be rubbed until a paste is obtained. Put the shrimps in there and let them marinate for ten minutes. In the meantime, we have cooked potatoes. Let's express the water. Exhaust the potatoes in a mash and pour half a glass of milk. Fill it with three tablespoons of butter. Heat the mashed potatoes to keep them warm. We grease the pallet tray with vegetable fat. Lay out the shrimp. In seven minutes they will be ready. Put the mashed potatoes on the plate. We will place shrimps on top. We pour truffle oil (two tablespoons) and the remaining juice from the cooking of seafood.