Truffle oil – edition with a whole black truffle

Truffle oil 250 ml

This truffle oil contains a whole black truffle (Tuber aestivum) in precious extra virgin olive oil.

Truffles have an intense, unmistakable aroma. Many dishes only gain their unique, individual character from truffle oil. All bottles are securely closed and fitted with an economical pourer for precise dosing of this precious ingredient.

Truffle oil is suitable for many dietary habits and requirements: vegan, gluten-free, lactose-free, kosher, halal. It contains no nuts, mustard seeds or GMOs.

• Extra virgin olive oil with a real black truffle (Tuber aestivum). Only truffles of the highest quality, left whole. For making sauces or for refining and seasoning dishes.
• The best quality of olive oil: extra virgin olive oil. Cold-pressed and pure. Ideally suited to vegan, kosher and gluten-free diets. Exclusive to Franck & Olivier Delikatessen
• Goes perfectly with pasta, risotto, gourmet salads or even potatoes. In a practical drip-stop bottle. Cook for your guests and surprise them with a special dish
• That special extra for truffle lovers and connoisseurs of fine cooking. A delicacy with a whole black truffle. Every bottle is securely sealed, so that the oil can be stored well
• Cold pressing olives yields less oil than hot pressing, but only the best components are extracted from the olive. A particularly gentle production method

Recipe for Pasta al Tartufo Nero:

Ingredients for 4 people

• 3 eggs
• 500 g pasta (fettuccine or spaghetti)
• 100 g Parmesan, grated (preferably fresh)
  
• 150 g pancetta (Italian cured pork belly)
• 1 tbsp black truffle oil
• 1 tsp finely chopped parsley, to taste
• 3 shallots or 1 onion, finely diced
• Black pepper

Method:

1. Cook the pasta in salted water according to the packet instructions
2. Crack the eggs into a bowl, add the Parmesan, stir and season with salt and pepper. Add the truffle oil and the parsley, if using
3. Dice the pancetta, then peel the shallots and dice them as well. Fry the pancetta in a pan with 3 tbsp olive oil until crisp. Sweat the shallots and the garlic, then add everything to the Parmesan and egg mixture
4. Drain the cooked spaghetti briefly(!) in a sieve and add it straight to the Parmesan and egg mixture. Stir briefly and serve immediately