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Galantino Truffle Oil 250 ml: 99% Extra Virgin olive oil and 1% truffle flavouring. Rich, earthy and intensely aromatic. Ideal with risotto, pasta, carpaccio, scrambled eggs, cheese and ham. Just a few drops add instant truffle luxury. Read more
A pure Extra Virgin gets all of its aroma and flavour exclusively from the olive. With this Galantino, truffle flavour is deliberately added. That changes the role of the oil: alongside the flavour and texture of olive oil, you immediately get that distinctive earthy truffle character.
It is therefore primarily a finishing oil and flavour enhancer. Not something to use generously for frying, but something to add at the end of cooking when you want exactly that aroma that fresh truffle would otherwise make the centre of attention.
Galantino recommends this oil with risotto, pasta, carpaccio, scrambled eggs, cheese and ham. That already tells you a great deal: truffle works particularly well with creamy, savoury and relatively simple dishes where its aroma has space to shine.
For 2: 160 g risotto rice, 1 shallot, 600 ml warm stock, 40 g Parmesan, 25 g butter and Galantino truffle oil.
Soften the shallot, add the rice and cook briefly until glossy. Add the stock gradually until the rice is creamy and al dente. Remove from the heat and stir in the butter and Parmesan. Divide between warm plates and finish each portion with just a few drops of truffle oil.
For 2: 4 eggs, 20 g butter, 25 g Parmesan, black pepper, sea salt and Galantino truffle oil.
Beat the eggs and cook slowly in butter over low heat, stirring gently. Remove from the heat while still creamy. Add Parmesan, pepper and salt, then finish with a few drops of truffle oil. Serve immediately on toasted bread.
For 2: 200 g tagliatelle, 250 g chestnut mushrooms, 1 shallot, 30 g Parmesan, butter, parsley and Galantino truffle oil.
Fry the mushrooms and shallot well in a little butter. Cook the tagliatelle until al dente and toss with the mushrooms and a splash of pasta water. Add Parmesan and parsley. Divide between plates and only then finish with a small drizzle of truffle oil.
Truffle aroma builds quickly. Start with a few drops, taste and add more only if needed. A subtle truffle note makes a dish elegant; too much truffle mainly shows that someone became rather enthusiastic with the bottle.
| Content | 250ml |
| Country of origin | Italy |
