This white truffle oil is made with Italy's finest truffles and steeped in family traditions is a perfect finisher for meat, vegetables, or cheese courses. It has a stronger perfume and less staying power than black truffle oil.
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Amazing White Truffle Oil
Amazing White Truffle Oil! It's expensive, but worth every penny! Love this stuff! Try it in this recipe. Over a bag of watercress (photo below), using a ribbon grater, grate a generous amount of Parmigiano-Reggiano, add one generous pinch of Maldon Sea Salt Flakes (https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_1_a_it?ie=UTF8&qid=1475171260&sr=8-1&keywords=maldonado%2Bsalt&th=1), the juice of 1/2-1 fresh lemon (size depending), some white truffle oil (not too much - its strong), lightly toss and serve immediately. The salad should be on the dry side. We sometimes include thinly sliced canned or jarred artichoke hearts (but not the marinated ones). Enjoy!
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