Author: James R. Kirkley, III
Delicious and simple this soup can be made in minutes and can be a meal in itself.
2 cans, garbanzo beans
4 cups, chicken broth or vegetable broth
1 2″ sprig, fresh rosemary
1 clove, garlic – whole
1/2 teaspoon, red chili flakes
3 tablespoons, il Fustino Extra Virgin Olive Oil (Olio Nuovo or Organic Mission recommended)
salt and fresh ground pepper – to taste
il Fustino Organic Truffle Oil – to taste
- Heat olive oil in large high sided pot
- Add garlic clove, chili pepper and rosemary sprig, cook for a minute or two but do not brown garlic
- Add the cans of garbanzo beans with liquid and 3 cups of chicken stock, bring to a boil
- Reduce heat to medium and cook mixture for 20 – 25 minutes — there should be only a few bubbles. Add more stock if necessary.
- Remove one fourth of the garbanzo beans and set aside.Strip the remaining rosemary from the sprig.
- With a blending wand, puree the liquid and the remaining garbanzo beans in the pot. When done return the reserved garbanzo beans to the pot.
- Season to taste with salt and pepper and serve in bowls.
- Drizzle each serving with il Fustino White Truffle Oil or il Fustino Rosemary olive oil for an extra visual touch and the flavor
You may add bits of broken spaghetti or cubes of toasted day-old bread. The pasta should be added after the puree occurs. Cook the pasta in the pureed broth about 10 minutes.
For people who appreciate and crave the fragrant earthy taste of White Truffles but cannot afford the cost of the coveted and rare delicacy use this alternative approach to an age old dish. Alberto Morello, Olio e Limone revisions by Laura Kirkley
1 pound, Fresh tagliolini pasta
6 cups, chicken stock or water
dash, sea salt
6 ounces, unsalted butter
2 ounces, il Fustino Organic White Truffle Oil
- Cook tagliolini in chicken stock or water until
- Add salt to stock to taste
- Drain and gently toss pasta with butter
- Dress pasta dish with il Fustino Organic White Truffle Oil
1 tablespoon, il Fustino Garlic extra virgin olive oil
1 bulb, shallot – minced
1 bag, fresh spinach
1 tablespoon, il Fustino extra virgin olive oil
1 tablespoon, chicken broth or vegetable broth
fresh ground black pepper
2 cloves, fresh garlic
3 slices, Prosciutto – sliced thin and diced
1/4 cup, blue cheese – crumbled
1/4 cup, goat cheese – crumbled
1/4 cup, feta cheese – crumbled
1/4 cup, mozzarella cheese – grated
fresh ground black pepper
1/4 cup, pesto
2 large, Portobello mushroom
olive oil, for brushing on mushrooms
1/2 cup, parmesan cheese
il Fustino White Truffle Oil
- Combine garlic oil, shallot, spinach, olive oil, broth and fresh ground pepper
- Cook on high in the microwave for three minutes, or place all ingredients in a skillet with a tight lid, steam for 3 to 6 minutes or until wilted.
- Once spinach mixture has cooled, squeeze excess moisture from mixture using a sieve
- Combine garlic, prosciutto, blue cheese, goat cheese, feta cheese, mozzarella cheese, and fresh ground pepper in a food processor and combine well
- Add the spinach mixture to the cheese mixture and pulse to combine
- Add pesto, mix well and set aside
- Remove the brown insides of the portobello mushrooms with a spoon
- Brush both side of the mushroom with olive oil
- Barbeque on grill for two minutes on the inside of the mushroom and four minutes on the outside
- Fill cavity of mushrooms with the spinach mixture and top with parmesan cheese and a few drops of truffle oil (This can be prepared to this point ahead of time.) (If mushrooms are prepared ahead, refrigerate and bring them to room temperature before broiling.)
- Broil until cheeses are melted and mushrooms are heated through
- Serve immediately.
2 large, potatoes – peeled and cut into 3/8″ cubes
2 tablespoons, il Fustino Arbequina EVOO
1 teaspoon, il Fustino white Truffle Oil
1 tablespoon, butter
3 cloves, garlic – peeled
1/4 cup, fresh p1arsley leaves
1 teaspoon, il Fustino Truffle Salt
1 teaspoon, pepper – freshly ground
- After cubing potatoes place in a sieve and rinse well. Place in a bowl with cool water to cover until ready to cook.
- In a large non-stick skillet heat the olive oil and butter. Drain the potatoes, pat dry with a paper towel and add to the oil and butter.
- Saute over medium-high heat for 12 to 14 minutes, stirring occasionally, until the potatoes are browned on all sides.
- Meanwhile chop the garlic and parsley together until finely minced, set mixture aside. (This is a persillade.)
- Add the salt, pepper and persillade to the potatoes in the skillet, tossing to combine.
- Serve immediately.
This potatoes are a standard item on most Bistro menus. Cut into little cubes they can be sauteed in just a few minutes. They are best served immediately after cooking; if cooked ahead, they soften and lose the exterior crispness that contrasts so well with their soft interior.
For people who appreciate and crave the fragrant earthy taste of White Truffles but cannot afford the cost of the highly coveted and rare delicacy use this alternative approach to an age old dish. Renato Moiso, Via Maestra 42, revisions by Laura Kirkley
10 ounces, egg pasta
4 tablespoons, salted butter
1 ounce, il Fustino’s Organic White Truffle Oil
- Add pasta to boiling salted water
- Cook for three minutes, drain
- Mix with butter
- Place pasta on serving plate and dress with il Fustino Organic White Truffle Oil
Author: Alice Waters
The flavor of mushrooms is more pronounced if they have begun to color.
1/2 pound, mature mushrooms with stems
2 tablespoons, unsalted butter
2 cups, chicken stock or broth
1/2 cup, tender celery – chopped
1/4 cup, onion – sliced
1/8 cup, parsley – shredded
1 cup, Bechamel
1 1/4 teaspoons, salt
1/8 teaspoon, paprika
3 tablespoons, Sherry
1/8 teaspoon, nutmeg (optional)
sprigs of parsley or chapped chives
il Fustino Organic White Truffle Oil
- Saute mushrooms lightly in butter over medium heat
- Combine, in large soup pot, mushrooms, chicken stock, celery, onion, and parsley
- Simmer, covered for 20 minutes
- While stock is simmering prepare Bechamel
- Drain the vegetables reserve the stock
- Blend vegetables or put them through a food processor.
- Slowly pour the stock into the Bechamel, return to heat and stir until the soup just reaches a boil
- Add the ground vegetables, heat, but DO NOT boil
- Season the soup with salt, paprika, and Sherry (nutmeg optional)
- Serve with a splash of heavy cream or a swirl of Truffle oil and a garnish of paprika, and a sprig of parsley, or chopped chives