APPETIZER

Sautéed Truffled Mushrooms

Sautéed Truffled Mushrooms

Ingredients: 1 tablespoon unsalted butter1, 8 oz package sliced mushrooms1 tablespoon shallots, minced¼ teaspoon salt1 teaspoon white truffle oilChives or scallions, for garnish Directions: Melt butter in a medium skillet over medium heat. Add mushrooms and sauté until brown and liquid evaporates, about 5 minutes. Add minced shallots and sauté for an additional 3 minutes. Season with salt. Turn off heat. Drizzle White Truffle Oil and toss to coat. Transfer to a plate, garnish with chives or scallions if desire, and serve.  Sabatino Tartufi Culinary Team

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Oven Roasted Asparagus with Truffle Garlic Butter

Oven Roasted Asparagus with Truffle Garlic Butter

Serves 12 Ingredients 1 pint grape tomatoes3 bunches fresh Asparagus¼ cup olive oilSalt and pepper, to taste1/2 stick butter, soften 1 teaspoon Sabatino White Truffle oil6 cloves roasted garlic1 teaspoon lemon juiceSabatino Truffle Zest Directions  Pre-heat oven to 350°F degrees. Toss tomatoes with 1 tablespoon olive oil, salt and pepper and arrange on a foil lined cookie sheet and roast for 10 minutes. Trim asparagus and toss with olive oil, salt and pepper. Arrange marinated asparagus on a foil lined cookie sheet and roast until tender and golden brown, approximately 6-8 minutes.  Place butter, White Truffle Oil, roasted garlic, lemon juice and...

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Butter Lettuce served with Grilled Avocados and Truffle Vinaigrette

Butter Lettuce served with Grilled Avocados and Truffle Vinaigrette

Serves 12 Ingredients 4 ripe avocados, cut in half with pit removed keeping skins on4 tablespoons olive oil, divided24 ounces butter lettuce1 hot house cucumber, peeled and sliced1 pint grape tomatoesDressing:¼ cup Sabatino Tartufi White Truffle Olive Oil½ cup olive oil1/8 cup red wine vinegar3 lemons, cut in half1 teaspoon Dijon mustard1 small shallot, peeled and minced1 small clove of garlic, peeled and mincedsalt and pepper Directions  Pre-heat grill to medium and pre-heat oven to 350°F degrees Lightly coat prepared avocados with 2 tablespoons olive oil and season with salt and pepper, place cut side down on pre-heated grill and...

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Butternut Squash Soup with White Truffle Oil

Butternut Squash Soup with White Truffle Oil

  Serves 4, (2 cups per serving) Ingredients 1, 4 lb butternut squash, halved and seeded1 tablespoon plus 2 teaspoons extra virgin olive oil, divided1½ teaspoons salt, divided1 medium yellow onion, roughly chopped2 garlic cloves, smashed½ teaspoon nutmeg3 cups vegetable broth1 teaspoon white truffle oil, divided4 teaspoons raw pepitas, divided, optional Directions   Preheat the oven to 425˚F. Prepare a baking sheet lined with parchment paper. Place both of the butternut squash halves, face up, on the baking sheet and drizzle 1 teaspoon olive oil onto each half and rub the oil all over the inside to fully coat. Sprinkle...

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