In Russia, few use truffle oil. His photo shows that it is a bottled liquid product. Many may ask: how does it differ from olive? Can mushrooms be squeezed out and get oil from them? Yes, the question is quite logical. Truffle - although a precious mushroom, but not fat-containing. But it is very fragrant - for which it is appreciated by gourmets. In order to extract the smell, truffles (perigger black or Italian white) are poured with olive oil (sometimes from grape seed). And the liquid so infused absorbs the aroma of the fungus. Everything, seasoning is ready. In this article, we will look at how to use truffle oil. However, to begin with, we say that the lion's share of the product entering the market did not even lie close to the precious mushrooms. The modern food industry has long synthesized the 2,4-dithiapentane component from truffle. It is this substance that determines such a peculiar taste of the mushroom. But sometimes, at a crazy price, you can buy oil infused with real truffles.
Salmon appetizer
In principle, this dish can be prepared from any oily fish. Suitable not only salmon, but also nelma or chum. Two hundred and fifty grams of fish fillet cut into thin slices, preferably the same size. Pour the juice of half a lemon. Add truffle oil - two tablespoons. Sprinkle with a handful of mustard seeds. Stir with chopped green onions and dill. Cover the fish with a lid and leave for an hour and a half. Serve this snack on slices of dried rye bread or on special fish trays.
Truffle Salad
Portobello mushrooms (four pieces) are used in this recipe, but they can be replaced with ordinary large champignons. Cut one hundred and twenty grams of prosciutto into thin strips and grill until crisp. Leave to cool. We tear the arugula with our fingers (two glasses) on the dish. Add six chopped celery stalks with leaves. Shred half the classy onion in half rings. Sprinkle the dish. Cut the mushrooms finely and finely, mix them with chopped parsley (two tablespoons). Sprinkle onion on top. We spray everything with the juice of two lemons. Salt, pepper and mix gently. Top with truffle oil. Sprinkle the finished salad with crispy prosciutto. Do not mix and serve.
Soup
We turn to the hot dishes, in the preparation of which truffle oil is used. Their recipes are numerous. After all, flavored oil is able to modify the taste of the most ordinary dishes, even boiled potatoes. So, on the basis of chicken broth (six hundred milliliters) we cook soup. In a mixture of butter and vegetable oils, fry half chopped onion until transparent. Randomly cut into small pieces of two hundred and fifty grams of potatoes and celery root. Put it all in the broth. A few branches of thyme (thyme) are tied with a thread and also lowered into soup. When the vegetables are soft, add a quarter cup of fat cream to the pan. Bring the soup to a boil again, then add salt and pepper. At this point, add two tablespoons of truffle oil. We remove the thyme by pulling the thread. Knead everything with a hand blender. We serve by decorating the dish with fresh herbs and sprinkling with lemon juice.
Another salad
Despite the sophistication and exoticism of the ingredients, preparing this dish is quite simple. But you need to do some preparatory manipulations. First, you need to take the petals of one large rose (without a middle with stamens) and fill them with ice water for an hour. So the bitterness will disappear. And secondly, you need to pickle vegetables. A little zucchini, the same amount of daikon (Chinese radish) should be poured with a teaspoon of sesame seeds and 70 milliliters of olive oil, 7 ml of soy sauce. The marinade will not hurt to throw a pinch of basil. So vegetables should stew one and a half or two hours. We chop the carrots with straws. Lay out on a dish layers: pickled vegetables, lolo-rossa salad, carrot, rose petals. Salt the salad, sprinkle with black pepper. Top with truffle oil - about twenty grams.
Tagliatelle with cream sauce
Valuable mushrooms are famous not only in the French province of Perigueux, but also in Italian Tuscany. Therefore, there are many pasta recipes that use truffle oil. In order to cook this dish, boil four hundred grams of tagliatelle pasta, called “nests” in our country, to the state of al dente. Now make the sauce. To do this, we cut four hundred grams of beef (and pork) tenderloin into cubes one and a half centimeters, season with salt, sprinkle with spices and fry in olive oil. Two hundred grams of butter (champagne can be replaced) shred in medium slices. In the same way, salt and pepper them and fry them in another pan. Combine the meat with mushrooms and pour four hundred milliliters of cream (not less than 20% fat). On low heat, boil the sauce until creamy. Tagliatelle is thrown back into a colander so that the glass is all liquid. Then add the pasta to the boiling sauce. Season with four tablespoons of truffle oil.
Porcelain with porcini mushrooms
Finely chop one red onion and two garlic cloves. Fry them in olive oil. When the onion with garlic becomes rosy, we put porcini mushrooms peeled and cut into small pieces (about three hundred grams). At this stage, it is already possible to put a pot of water on the fire to cook porcelain. These pasta are called “butterflies” and “bows” in our country. Probably, it’s not necessary to repeat that for the “correct” preparation of pasta boiling water should not only be salted, but also add a spoonful of vegetable oil. So the pasta will not stick together and will be crumbly. Rinse under running water real Italian pasta is not recommended. While the porcelain is boiled, pour the truffle (olive) oil in the mushroom sauce . Transfer strained pasta to the pan. Warm in the sauce. Having laid the finished dish on a plate, sprinkle everything with a handful of parmesan.
Truffle Risotto
The chip of Italian cuisine is not only pasta and pizza. No less popular on the Apennine Peninsula and risotto. This is not a Central Asian pilaf and not a Spanish paella. Rice in this dish is moderately friable, often seasoned with saffron with the addition of various vegetables. Mushrooms are also used. For the dish you need to take a special kind of rice - arborio (one glass). In a deep frying pan we spread a mixture of butter and vegetable oils. When they warm up, pour rice. And fry the grains until they become dull-transparent, like bugles. Only then pour water or broth (two glasses). Cover the pan and leave to simmer over medium heat. Meanwhile, we clean five pieces of porcini mushrooms. Wash them and cut them into pieces in a pan. We will 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. We pour truffle oil on the dish when serving.
Steamed Shrimp
For a dish, you first need to peel and put four medium potatoes in salted water. We clean nine pieces of tiger shrimp without touching the tails. A clove of garlic, a pinch of marjoram and basil, white pepper on the tip of a knife, salt and three tablespoons of olive oil are ground until a paste is obtained. Put shrimp there and leave them to marinate for about ten minutes. Meanwhile, we have boiled potatoes. We scent water. Crush the mashed potatoes and pour half a glass of milk. Season with three tablespoons of butter. Heat the mashed potatoes so that it does not cool. Grease the pan of a double boiler with vegetable fat. Put the shrimp. In seven minutes they will be ready. Put mashed potatoes on a plate. Place shrimp on top. Pour the truffle oil (two tablespoons) and the juice remaining from the seafood cooking.