Okay -- I bought some of this and it was very expensive. Now what do I make with it. I got pasta. I got white triffle mashed potatoes. Any other suggestions?

"The world needs ditch-diggers, too, Danny!"

check this out:

http://forums.winespectator.com/eve/forums?a=tpc&s=9306023451&f=5086097161&m=73560492&r=81060703#81060703

Since that thread, I have drizzled truffle oil on seared scallops and to finsih off a mushroom risotto

It was mostly all said in that other thread...

I make a great wild mushroom soup that I drizzle white truffle oil over before serving. Also a few pasta and rice dishes (usually made with some sort of mushroom). But I've also been served terrific dishes such as salads and light, white-meat fish dishes with a bit of truffle oil -- many have been amazing.

a

"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields

use it as an accent in salads.

a perfume for risotto

etc. etc.

just don't cook w/it.

==================
AIM: Drunken Mariachi

We like to drizzle a little over carpaccio. For salad dressing, Champagne vinegar (Balsamic is too strong) with a good olive oil and a little truffle oil, salt and pepper to taste. I like this best over a mix of Italian type mescluns, especially when they are from the garden.

i'm curious what truffles really taste like. I've had it numerous times on pasta and seafood but each serving was so small that I still don't have a big enough taste of it to know what I'm supposed to be tasting.