Appetizers

Mixed Greens & Apple Salad with White Truffle Oil

Ingredients:

1/3 cup of pecans (you can substitute walnuts)

1/2 tsp. cinnamon sugar

5 cups mixed salad greens

1/2 cup of monterey jack cheese (you can use your favrite cheese)

1 large red delicious thinly sliced (you can substtute with pears)

1/4 cup dried cranberries

1/4 cup Sabatino White Truffle Oil   

Preparation:

1. Put pecans in a microwaveable dish pie plate and lighly spray with cooking spray.

2. Sprinkle with cinnamon sugar; toss to coat pecans.

3. Spread evenly onto bottom of pie plate and microwave on high for 1 to 2 min. or until toasted. Stir every 30 seconds.

4. In a large bowl, combine greens, apples or pears, cheese and cranberries and toss lightly.

5. Add Pecans and a desired amount of Sabatino White Truffle Oil and mix gently.

** Be adventurous and add some Sabatino Sliced Black Winter/Summer Truffles to your salad.

Makes 8 Servings.

Roasted New Potatoes with Truffle Butter

Ingredients:

1 ½ pounds of red potatoes (medium size), skin-on and scrubbed

2 tablespoons of Truffle Butter 

1/2 teaspoon of sea salt

1 tablespoon finely minced garlic

1 tablespoom finely chopped flat leaf parsley

Freshly ground pepper

Preparation:

Preheat oven to 375 degrees F

1. Cut potatoes lengthwise into 1 inch wedges.

2. In a medium bowl, toss the truffle butter and ½ teaspoon of salt.

3. Spread the potatoes on a roasting pan in a single layer

* For crispy brown edges, place the cut-side down.

Baking Instructions:

1. Roasted the potatoes for 45 min, until golden brown.

2. Add the garlic and stire to coat the potatoes evenly.

3. Continue to roast until the potatoes and garlic are evenly brown. (15 min. more)

4. Remove from the oven and mix with parsley.

5. Season with salt and pepper to taste.

Makes 4 Servings.

Shrimp with White Truffle Oil Vinaigrette

Ingredients:

1/2 cup Sabatino Tartufi White Truffle Oil

16 large raw deveined shrimp, butterflied
3 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley leaves
Salt and fresh ground pepper

Preparation:

White Truffle Oil Vinaigrette:
In a medium sized bowl, combine Sabatino Tartufi White Truffle Oil, lemon juice, onion and parsley. Season to taste with salt and pepper. Set aside.

Shrimp:
Preheat indoor/outdoor grill, brushing grill with olive oil to prevent shrimp from sticking.  Place shrimp in a shallow dish and add the olive oil; refrigerate covered, until ready to use.

When ready to cook, season the shrimp lightly with salt and pepper. Place shrimp on the hot grill for 1 ^1/2 to 2 minutes (cut to test). Remove from grill.

Arrange with split sides up and drizzle with a little bit of White Truffle Oil Vinaigrette. Place remaining Vinaigrette in a small bowl and place on plate for dipping.

Makes 4 servings.

Asparagus with White Truffle Vinaigrette

Ingredients:

2 tablespoons of Sabatino Tartufi White Truffle Oil

1 1/2 lbs. of asparagus, washed and trimmed
1 1/2 tablespoons extra virgin olive oil
1 tablespoon champagne wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon sea salt
Fresh ground black pepper

Preparation:

White Truffle Oil Vinaigrette:
In bowl whisk together Sabatino Tartufi White Truffle Oil, olive oil, champagne vinegar, lemon juice, sea salt, and few grindings of black pepper. Set aside and be sure to serve at room temperature.

Blanch asparagus in lightly salted water for about three minutes, do not over cook. Remove from heat and place under cold water; drain. Toss asparagus with truffle vinaigrette to lightly coat. Arrange on serving platter.

Makes about 4 servings.