Is the first and only 100% Organic Italian Extra Virgen Olive oil certified by the Universita’ di Camerino.
All the flavor of the magnificent white truffles (Tuber magnatum pico) infused in excellent Italian EVO.
Ingredients : Italian extra-virgin olive oil, white truffle extract, natural flavor, white truffles (Tuber magnatum pico)
You guys Rock! Great product!
Awesome products!! I made pan seared Sea Bass in Champagne Truffle sauce. Here's the recipe
Sea Bass- Using Truffle salt (or regular sea salt) lightly season 2 6oz sea bass fillet - not thicker than an inch and a half each . In a thick cast iron skillet heat canola or any other oil with high smoke point . Please don't use butter or EVOO as it has low smoke point. Add the fillet to the skillet and sear for 4 minutes on each side. Do not move it once you have added it to the skillet until its time to turn it over.
Champagne Truffle Sauce - In a pan heat 2 teaspoons of truffle oil and sauté finely chopped medium sized shallot (about 30 grams) Once shallot is translucent add 1/2 cup dry Champagne and 1.5 tablespoon Champagne vinegar. reduce it to about a third (about 10 min on medium / medium low heat). Add 1/2 cup heavy cream and continue cooking it until the sauce becomes thick enough to coat the back of spoon (about 5-6 minutes). Remove from heat and add 4 tablespoon butter cut into small cubes while continuously stirring the sauce until the butter melts. Add a pinch of sea salt and 1/2 teaspoon truffle oil and stir until its incorporated. Optionally you may also add 2 - 3 teaspoons of finely chopped fresh truffle (I use the bits and pieces left over after shaving the truffle slices )
Plating - Take some creamy mashed potatoes and spread it in the center of the dish to make a circular platform. Pour half the quantity of sauce on and around the mashed potatoes . Place the fillet in the center on top of mashed potatoes. Place shaved truffle slices on the sauce surrounding mashed potatoes. To garnish add a few slices of carrots and some micro greens on top of the fish. Use the remaining half of the sauce for plating the second fillet
With ingredients like sea bass, champagne and the truffles this dish is epitome of luxury :-)
The white truffle oil is extremely tasty and does not have the chemical taste that you get from many other competitors products. Will buy again.
Great rich aroma used it top off the roasted mixed wild mushroom and fined off with white truffle salt. Superb!!!
I love truffle oil, so I spent a while looking for the best truffle oil to use. When I came across Urbani, I was sold. When you open the bottle you can smell that wonderful scent of the truffle oil coming through! However, I definitely recommend being a bit heavy handed with the amount of oil you put because after putting one teaspoon, I could taste the oil but there was very little flavor coming through. After about a tablespoon and a half it was great though!