I enjoy using it with all of the below. In addition, I find it very
tasty on homemade pizza topped with a variety of mushrooms, crumbled
feta, and prosciutto.

I've been using it for years. My personal favorites are Savini
Tartufi, which I haven't found here in Hawaii but was very easy to get
when I lived in Germany. It's infused with white truffle aroma. The
one I can get here in Hawaii, De Medici Gastronomia, is imported from
Italy and is made by steeping white truffles in EVOO for 24 days.
Very, very, good, and the one I prefer between the two. I've found
that Truffle Oil made in the U.S. that I've tried are really horrible.

Bob


On Sat, 8 Jan 2005 15:28:57 -0800, "Max Hauser"
> wrote:

>"Miche" in ...
>>
>> Now, the thing is... I need ideas! What can I do with this lovely oil?
>>
>> Thanks in advance for any suggestions!
>
>
>[Here's something I posted elsewhere in 2003. These products appeared in
>the US several years ago, and in recent years some of the chefs at high-end
>restaurants have been overusing them -- if the oil is strongly aromatic, it
>dominates everything. The stuff is all about aroma, rather than flavor.]
>
>Good Truffle (-infused olive) oil can be "white" or "black." Both can be
>good if fresh, the white maybe on the average more intense. The latest
>bottle I have on hand is [black] "Extra Virgin Olive Oil With Truffle" from
>Tartuflanghe in Piobesi D'Alba. A little Google searching should turn up
>much more info on that firm. The large Urbani firm in Italy (the one in
>recent years selling _Tuber aestium_ in the US a manner much like regular
>"truffles") bottles similar oils with wider availability, I've used them
>also.
>
>
>Uses for "truffle oil"
>
>-- An unusual "Macaroni and Cheese" recipe I've posted here and there, not
>aimed at kids. Gruyère cheese, Madeira sauce, sautéed cremini or other
>mushrooms, cooked Italian piece pasta -- penne rigate or large shells or
>whatever -- and optional block foie gras (tinned OK) -- an "adult"
>macaroni-and-cheese. Sprinkled with truffle oil after cooking. (To serve
>with good adult wines if possible.) (Tell kids it has liver in it if
>they're curious. They'll probably try it anyway, the aromas from the oven
>drive people crazy. Professional religious pronounced this dish heavenly.
>Unofficially of course.)
>
>I also found truffle oil useful in the places where fresh truffles are
>traditionally used.
>
>-- It enhances sautéed mushrooms, or most any mushroom dish (cultivated or
>wild).
>
>-- Egg dishes -- scrambled eggs, omelets. Maybe with mushrooms, chives,
>scallions, or all of the above. (Europeans like to store eggs in a jar with
>fresh truffles to absorb the aroma, then scramble them. Sprinkling truffle
>oil is a very rough approximation.)
>
>-- Delicate risottos. Arborio or other rice cooked in meat stock (with
>sauteed chopped shallot or onion if possible) and finished by stirring in
>good Reggiano Parmesan or other cheese -- sprinkle truffle oil on portions
>just before serving.
>
>-- Pasta dishes. Such as with Gruyere or Madeira or mushrooms or foie gras
>or whatever.
>
>Important: 1. Sprinkle the oil at the end, as a flavoring. It fades with
>cooking. 2. Keep it tightly sealed, refrigerated, and a fresh bottle with
>good aroma can keep for up to a couple of years after opening.
>
>-- Max
>