You may not see it but you sure do taste it. Truffle is an acquired taste. The first time I tasted truffle-infused oil, I was underwhelmed or perhaps more accurately stated…offput. It was a little strange tasting. Certainly unfamiliar.
However, I’m a foodie. I know it’s revered and highly-prized. People go to great lengths to savor it at the source. So, over time, I kept trying it…and I can honestly say now that “I get it”!!
So I was delighted when Marx Food sent me a sample gift of truffle salt and truffle oil.
They also sent a sample of morels which I’m cherishing until I get some divine inspiration or find the right recipe.
This is a very simple dish I put together often — pasta with whatever veggies I have on hand. This time it was asparagus, tomatoes, a little kale and portobella mushrooms. I did nothing more to the vegetables than put them in a baking dish, drizzled a little olive oil and a sprinkle of truffle salt and roasted them at 375.
Finishing Touch was parmesan (shaved and grated), black pepper and a drizzle of White Truffle Oil.
I really get it! 
I’m sending this dish off to Ruth at Presto Pasta Nights for her 3rd anniversary celebration.
25 Comments
Subscribe to the Comments
I was telling a friend just today over coffee that truffle oil adds such great truffle flavor without the huge cost of buying truffles. I hear we have truffles in Oregon but they are white…wonder if they are good?
ooohhhhh I got the same thing and I havent tried it yet – I cant wait now you have made me lust for it!
Mmmmmmm, absolutely delicious! I would really love a bowl of this right now!
I agree the first time I tried truffle oil I was not impressed but with time and combinations of flavors I really enjoy it in small quantities now.
I have some truffles which I plan on using this weekend…..this dish looks LOVELY. My husband would love it!
I’d love to see it. So far, I’ve only used the oil and salt…not the real stuff!
Cool Joan! I’ve yet to try truffle, I’m glad to hear you really liked it.
Funnily enough, I just picked up some truffle salt yesterday. I think keeping it simple, like you’ve done, is the best way with this ingredient.
I have truffle salt in my pantry – thanks for the idea….. Hey Joni can you change my picture…LOL
Why? It looks just like you.
This is beautiful. Truffle oil can be downright insidious if not handled with a light touch. So bravo on that front.
And if you are wondering why truffles are so expensive and truffle oil is not, well the truth is that truffle oil has no truffles in it. None at all.
People never believe when I tell them but it’s true. Truffle oil is very good olive oil enhanced with the chemical dithiapentane. Dithiapentane is a chemical recreation of the aromatic molecules that make the flavor of white truffles so heady and evanescent.
I know I come off like a snotty know it all, but I do not mean to be. Truffle oil has a place in our foodie world. It can add a serious bang to a dish as it does here, but I do like to see people’s shocked faces when I let them in on this little secret! GREG
Well, well. I guess this goes in the ‘you live and you learn’ category. You’re right – I immediately checked it out on the internet. You are a know-it-all and not snotty! Thanks.
There is a place at Pikes Place Market in Seattle that has all things truffle. I really enjoy their truffle popcorn:D
Very interesting!!! Good to know truffle oil is an acquired taste. I’ll be light-handed if I try it. But never knew it wasn’t made with real truffles.
Hello!
I haven’t tried truffle oil nor salt and would love to someday; however what I really like is the actual truffle, the kind that people kill each other for in France-the one called Périgord. That’s what I want!
Oh Joan there is so much to learn. The pasta looks heavenly and no I haven’t tried truffle oil, at least I don’t think I have. With my family, particularly my mother and grandmother; we never really knew what the dish consisted of, just that it was delicious. This pasta reminds me of something they would serve.
Awesome dish! Thanks for sharing with PResto Pasta Night’s big third birthday party.
Sure it’s simple, but the parmesan and truffle put it over the top! Looks delicious!
LL
Double wows! A great way to enjoy those truffle goodies.
I have actually ruined entire dinners by being too heavy handed with truffle oil. It was amazing to me that so little of it could make such a difference!
I made an amazing sandwich that I posted last year:
Truffle Oil Grilled Portobello Sandwiches With Brie, Spinach and Caramelized Onions
Also on the Food Network site Ina has a Baked Mushroom Mac N Cheese recipe (one of the recipes I ruined) that gets a sprinkle of truffle oil over the top that is mind-blowing good.
Thanks to Greg for being a Know-it-all! I always wondered about that.
That looks delicious, Joan!I have to make something with truffle oil….it sounds wonderful!
I’m going to splurge and buy a truffle oil to taste for myself. Some love it, others say it’s a waste. If you truly got the some truffle flavour in your pasta dish, most desirable.
I have never had truffles or truffle oil and I feel like such a bad foodie because of it! Sigh. This looks delicious.
I admit I still don’t get it, and that’s fine by me, because I can’t afford to get it.
Love your dish as always.
I’m still at the “not sure if I like it yet” phase but I’m trying. The pasta looks and sounds phenomenal.
Trackbacks / Pingbacks
show trackbacks