Recipes — Truffle Oil

Amy Ingram

Four Cheese Macaroni with Truffle Oil

6 – 8 Cups cooked Macaroni Noodles ½ cup crumbles feta cheese ½ cup old cheddar cheese ½ cup provolone cheese ¼ cup grated Grana Padano Cheese ¼ cup Liquid Gold Butter Flavoured Olive Oil ¼ cup flour 2 cups whole milk 1 tsp salt ½ tsp fresh cracked black pepper 2 Tbsp chives 1 Tbsp Liquid Gold Black Truffle Oil 1 cup Panko Crumbs 1 Tbsp Liquid Gold Koroneiki 1 Tbsp chopped Parsley 1 tsp chopped garlic   Heat butter flavoured oil in a medium saucepan on medium heat. Add the flour and stir in to make a smooth...

Read more →


Tiara Phaboonheuang

Creamy Tagliatelle with Bacon, White Truffle Oil and Portobello Mushrooms

Ingredients: 1 Tbsp. Extra Virgin Olive Oil 2-3 Strips bacon or pancetta, cubed 2-3 Portobello mushrooms, sliced into quarters 200g Fresh or dried Tagliatello pasta (can substitute with linguine) 1/3 cup heavy cream 2 tbsps. Freshly grated Parmesan cheese 2 tsps. White Truffle Oil Sea Salt & Fresh Ground Black Pepper   Directions: Cook pasta accordingly to package instructions. While pasta is cooking heat up Extra Virgin Olive Oil in a skillet over medium heat. Add cubed bacon and cook until fat is rendered. Drain excess fat. Add sliced Portobello mushrooms and cook for approx. 5 minutes. Add Salt &...

Read more →


Myrna Burlock

Lobster, Scallop and Spring Asparagus Risotto

     This is a flavorful, simple and elegant dish.  Have your dinner guests hang out in the kitchen while you prepare this dish, as it needs to be stirred throughout preparation.    Ingredients: 1/4 c. fruity Liquid Gold Extra Virgin Olive Oil (I used Nocellara) 1 1/2 c arborio rice (Italian style rice) 1 qt low sodium chicken stock  1/2 - 1c good white wine (one that the cook enjoys)   2 green onions or 1 medium shallot, chopped 1/2 Asiago  1 cup cooked lobster meat (I used 2 fresh cooked but snacked while preparing) 1 cup scallops 1...

Read more →


Myrna Burlock

Tagliatelle alla Boscaiola (Woodsman's Pasta)

   Ingredients 3 garlic cloves, finely chopped A couple big splashes of Liquid Gold Wild Mushroom & Sage EVOO, plus extra for dressing the pasta 1 cup of Pancetta, sliced or diced 2 cups fresh mushrooms, chopped (Bella, Chanterelles, or any type you like) 2 cups dried Porcini mushrooms, re-hydrated in tepid water for a half hour (discard the initial water as it may contain sediment and add more tepid water that you save for later) 1 cup dry white wine 1 mushroom bouillon (can be found in Italian specialty stores, if not use vegetable) dissolved in a little boiling...

Read more →