White truffle oil with real truffle – 3% fresh truffle equivalent

Truffle oil, 250 ml

This truffle oil is made from precious extra virgin olive oil and real white truffle: 0.6% freeze-dried truffle, equivalent to 3% fresh truffle.

Truffles have an intense, unmistakable aroma. Many dishes only gain their unique, individual character through truffle oil. All bottles are securely sealed and fitted with an economical pourer, so you can dose this precious ingredient precisely.

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

• Extra virgin olive oil with real white truffle (Tuber magnatum Pico). Only top-quality truffles, finely shaved. For making sauces or for refining and seasoning your 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 potatoes. In a practical drip-stop bottle. Cook for your guests and surprise them with a special dish
• The special extra for truffle lovers and connoisseurs of fine cooking. A delicacy made with real white truffles. Every bottle is securely sealed so that the oil keeps well
• Cold pressing yields less oil from the olives than hot pressing, but only the finest components of the olive are extracted. A particularly gentle production method

Fettuccine Alfredo al Tartufo Bianco

Ingredients for 4 people
 

• 500 g pasta (ideally fettuccine, otherwise spaghetti or linguine)
• 100 g Parmesan, finely grated (freshly grated if possible)
• 200 ml whipping cream, 50 g butter
• 1 tbsp white truffle oil
• 1 pinch of nutmeg, black pepper

Method:
 

1. Gently melt the butter in a pan, add 3/4 of the cream and bring to a gentle simmer
2. Cook the pasta in as little water as possible
3. When the pasta is done: add 4 tbsp of the pasta water to the butter and cream mixture, then add 1 tbsp white truffle oil
4. Drain the pasta and add it to the pan
5. Add the remaining cream and the Parmesan. Season to taste with salt, pepper and nutmeg