Fancy Fake: Truffle Oil

My dad once returned from a business trip in NYC with a shocking story. At a swanky Manhattan restaurant, the waiter offered the option to add truffles to the risotto. My dad declined but his client accepted, adding $75 to the bill in the process.

$75 for mushroom shavings?! As a kid, I couldn’t imagine a worse waste of allowance money. Now, I can’t figure out why my dad passed it up when he was paying with a corporate card.

Nothing tastes like luxury more than truffles with their earthy, complex flavor. Luckily, there’s a way to get that deliciousness without breaking the bank.

For this addition of Fancy Fake, meet truffle oil. A few drops turn even the most mundane items into something special.

A little bottle will run you between $10 and $15, but since you only need a little bit for each recipe, it has a decent cost per use ratio. I usually buy mine at World Market but noticed that Trader Joe’s has started carrying it too. Amazon is also a good option.

Tips:

• When using truffle oil, less is more. Drizzle, don't pour. Start with a few drops and taste before adding more.
• Don't cook with truffle oil. This is a finishing oil--one you drizzle on top of your food as a final step.
• Store your truffle oil in the fridge to extend its shelf life.

Ideas:

Truffled Ketchup

Add a little sophistication to this most basic of condiments by adding a few drops of truffle oil to your ketchup. It takes fries to a whole new level.

Mix 1 cup ketchup with 1teaspoon of truffle oil.

Parmesan Popcorn

For a grown-up movie treat, toss your popcorn with butter, truffle oil, sea salt, black pepper, and parmesan. This also makes a great appetizer for a casual get-together.

Add 2 tablespoons of melted butter to 6 cups of popped popcorn (air popped or plain microwave popcorn). Drizzle with 2 teaspoons of truffle oil and ½ cup finely grated parmesan cheese (use Parmigiano-Reggiano for a real splurge). Sprinkle with flaky sea salt and freshly grated pepper.

Pizza with Prosciutto and Arugula

Toss some arugula with truffle oil and flaky sea salt, then scatter on a hot pizza topped with prosciutto. Unbelievable.

Ingredients
1 pound pizza dough (I love Trader Joe’s)
2 cups shredded mozzarella
4 pieces prosciutto, torn into pieces
2 teaspoon thyme leaves
½ cup ricotta
2 cups arugula
2 teaspoons truffle oil
Sea salt (I like Maldon)
Black pepper

Directions
Preheat oven as hot as it will go (around 550). Roll out pizza dough and put on a cookie sheet. Bake the crust for 3-4 minutes. Scatter with mozzarella, prosciutto, and thyme. Add dollops of ricotta. Bake for 7-8 minutes.

While the pizza is baking, toss the arugula with the truffle oil, a few healthy pinches of sea salt, and black pepper. As soon as the pizza is done, scatter the arugula on top.

Get the printable version.