Italian truffle oil with real truffle

Black truffle oil with real truffle, 250 ml. Made with premium extra virgin olive oil. Ideal for pasta, sauces and more. Suitable for vegan and gluten-free diets.

• Our black truffle oil is your companion for culinary adventures. Extra virgin olive oil meets real black truffle. Ideal for pasta, risotto, gourmet salads and much more. Experience the full flavour of truffle and the high quality of our cold-pressed olive oil. Perfectly sealed to stay fresh for longer.
• A few drops over your favourite pasta, a risotto or a fresh salad – that’s all it takes to elevate your meals
• Cold-pressed for the highest quality. Made from the finest olives and truffles. In a practical drip-stop bottle
• Suitable for vegan and gluten-free diets

Recipe for Pasta al Tartufo Nero:

Ingredients for 4 people

• 3 eggs
• 500 g pasta (fettuccine or spaghetti)
• 100 g Parmesan, grated (freshly grated if possible)
  
• 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, if you like, the parsley
3. Dice the pancetta, peel the shallots and dice them too. 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 only briefly(!) in a sieve and add them straight to the Parmesan and egg mixture. Stir briefly and serve immediately