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Franck et Olivier

Truffle oil with real white truffle - based on extra virgin olive oil. For sauces and to refine dishes

Truffle oil with real white truffle - based on extra virgin olive oil. For sauces and to refine dishes

Regular price €18,90 EUR
Regular price €19,90 EUR Sale price €18,90 EUR
Unit price €75,60  per  l
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truffle oil

Truffles have an intense, distinctive aroma. Truffle oil gives many dishes their unique individual touch. All bottles are securely sealed and have an economy spout for accurate dosing of this valuable ingredient.

Truffle oil is suitable for many dietary habits or requirements: vegan, gluten-free, lactose-free, kosher, halal. It contains no nuts, mustard seeds or GMOs
  • Extra virgin olive oil with real genuine white truffle (tuber aestivum). Only truffles of the highest quality, finely shaved. For the production of sauces or for refinement and seasoning.
  • Best quality olive oil: Extra virgin olive oil. Cold pressed and pure. Excellent for vegan, kosher and gluten-free diets. Exclusively at Franck & Olivier Delicatessen
  • Goes well with pasta, risotto, delicatessen salads or potatoes. In the practical non-drip bottle. Cook for your guests and surprise them with a special dish
  • The special extra for truffle lovers and connoisseurs of good cuisine. A delicacy made from real white truffles. Each bottle is securely sealed so that the oil can be stored safely
  • When olives are cold pressed, the yield of oil is lower than with hot pressing, but only the best components are extracted from the olive. A particularly gentle production method

Fettuccine Alfredo al Tartufo Bianco

ingredients for 4 persons
 
  • 500 g pasta (preferably fettuccine, otherwise spaghetti or linguine)
  • 100 g parmesan, finely grated (preferably fresh)
  • 200 ml whipped cream, 50 g butter
  • 1 tbsp white truffle oil
  • 1 pinch nutmeg, black pepper
Fettucine Alfredo mit weißen Trüffeln
preparation :
 
  1. Melt the butter gently in a pan, add 3/4 of the cream and bring to the boil
  2. Cook the pasta in as little water as possible
  3. When the pasta is ready: add 4 tablespoons of pasta water to the butter and cream mixture, add 1 tablespoon of white truffle oil
  4. Drain noodles and add to pan
  5. Add the remaining cream and parmesan. Season with salt, pepper and nutmeg to taste
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