Recipes by Rosario Safina
Truffled Quail Eggs with Baby Asparagus and Prosciutto
Ingredients:
1 bunch of thin asparagus, washed
Extra virgin olive oil
6 slices of prosciutto
6 quail eggs, or 6 tiny chicken eggs
Salt and pepper
2 tbsp. grated parmigiano
1 tsp. da Rosario USDA 100% Organic White Truffle Flavored Olive Oil
Serves 6
Brush asparagus with olive oil. Place on medium temperature grill. Roll occasionally until grill marks appear.
Set aside, then turn grill down to the lowest flame. Wait a few minutes, and place each slice of prosciutto individually on the grill for about ten seconds.
This will crisp the ham and give it a smoky flavor. Set aside as well.
Fry one egg per person sunny side up, 2-3 eggs per pan. Don't overcook - make sure the yolks are still runny.
Add salt and pepper to taste. On individual plates, put a bed of grilled asparagus; add crumpled prosciutto, then one egg.
Top each serving with a light dusting of parmigiano, followed by 1 teaspoon of da Rosario USDA 100% Organic White Truffle Flavored Olive Oil.
Spinach salad with cremini mushrooms and da Rosario USDA 100% Organic Porcini Flavored Olive Oil
Ingredients:
8 small "baby bella" cremini mushrooms cleaned & stem removed.
1 package of Organic baby spinach
4 slices of pancetta
2 tbsp. of grated parmigiano
a few drops of lemon juice
2 tbsp. of USDA Organic Porcini Evoo.
Sea Salt - large flakes are the best.
Serves 4
Clean spinach salad and place in bowl. Take the cleaned mushrooms and a potato peeler (or truffle slicer) and slice thin the mushrooms into the salad.
Take the 4 slices of pancetta (or bacon) and put on a paper towel and cook until crisp in the microwave.
Crumble the pancetta into very small pieces and sprinkle into the salad. Grate about 2 tablespoons of parmigiano into the salad.
Add about 4 - 5 drop of lemon juice and mix the salad well.
Add the 2 tablespoons of the da Rosario USDA 100% Organic Porcini Flavored Olive Oil to the salad and mix well. Add salt to taste and serve.
White bean puree crostini with da Rosario USDA 100% Organic White Truffle Flavored Olive Oil
Ingredients:
2 cans of (8 oz.) of organic white beans
USDA 100% Organic White Truffle Flavored Olive Oil
Italian bread
Serves 4
Take 2 cans (8 oz.) of organic white beans and drain. Put into food processor and puree for a few minutes.
Add salt to taste, and two tablespoons of USDA Organic White Truffle Oil and blend well. Serve with thin slices of toasted Italian bread.
Crostini with Fresh Ricotta and USDA 100% Organic Acacia Honey with White Truffles
Ingredients:
1 lb. of fresh ricotta
USDA 100% Organic Acacia Honey with White Truffles
Italian bread
Serve 4
Strain the fresh ricotta for 20 minutes. Place the ricotta in a medium serving bowl and make a mound of it.
Take two tablespoons of USDA 100% Organic Acacia Honey with White Truffles and drizzle onto the ricotta and serve with thin slices of toasted Italian bread.
Grilled Sea Scallop salad with da Rosario USDA 100% Organic White Truffle Flavored Olive Oil
Ingredients:
1 lb. of fresh sea scallops
2 tbsp. of extra virgin olive oil
1 bag of baby arugula
1 tbsp. of pine nuts
salt and pepper
2 tbsp. of da Rosario USDA 100% Organic White Truffle Flavored Olive Oil
Serve 4
On your bbq grill over medium heat, lightly toss the sea scallops in the 1 tabs of extra virgin olive oil and add black pepper to taste.
Grill on both side until medium. Keep cover in a bowl for later use. Make your salad with the extra virgin olive oil, salt, and pepper to taste, and top with the pine nuts.
Divide the salad into 4 plates, slice the scallops paper thin, and top the salad on each plate.
Drizzle each plate with da Rosario USDA 100% Organic White Truffle Flavored Olive Oil and serve.
Truffled Poached Eggs
Make two poached egg, place in bowl and add a pinch of Black Truffle Savory Seasonings and cover for one minute, then serve.
Baked Truffled Potato
Bake the potato, and fork-split open (crosswise). Add 1/2 tablespoon of butter and a pinch of White Truffle Savory Seasoning. Close potato and serve.
Grilled NY Strip Steak
Grill a steak to medium, place on a plate and sprinkle with Black Truffle Savory Seasonings. Then tilt the plate to let the juices run to one corner,
and use a teaspoon to scoop up the juices and pour over the top of the steak, helping the truffle salt melt into the meat.
