Truffle lovers rejoice

By Abigail Stone

Truffles. Shaved over pasta, mixed into scrambled eggs, folded into risotto… the knobby fungi may look unassuming but its earthy flavor is the stuff of legend—and its popularity in the US is due largely to the efforts of daRosario. For over a quarter of a century, Rosario Safina has supplied the country with 100 percent real truffles, including the first truffle products to be certified 100 percent organic by the USDA. No imposters here: daRosario’s products are made with actual truffles, not truffle flavoring. And now daRosario is introducing two more standout products to their repertoire: truffle mayonnaise and truffle vegannaise.

Unlike that slick, sweet mayo you buy at the supermarket, these truffle mayos are whipped into a thick, rich European-style spread that’s studded with actual pieces of truffles. Use as a dip for crisp asparagus or haricots verts, dollop it on freshly cooked hard-boiled eggs, or serve it alongside a cold slice of pork tenderloin. And you don’t have to be a vegan to fall in love with daRosario’s truffle vegannaise. Available in either black or white truffle, both the truffle mayo and the truffle vegannaise have a decadent richness that will elevate any dish, and are guaranteed USDA 100 percent organic.

Word on the street

  • An official product of the Food Network's Iron Chef pantry

  • Food and Wine recently ran a spotlight on the white truffle vegannaise with a recipe for asparagus glazed with white truffle fondue

  • Featured in “Everyday with Rachael Ray”

Lemon-Thyme Risotto balls with Truffle Mayonnaise or Vegannaise Dip

1 cup Arborio rice
5 cups simmering vegetable stock
1 cup Parmesan cheese, grated
Zest and juice of 3 lemons
3 Tbsp butter
Salt and freshly ground black pepper, to taste
3 stems fresh thyme, stems discarded; approximately 1 Tbsp leaves
½ cup flour, for dredging
2 large eggs, beaten
1 cup breadcrumbs or panko
Oil for deep-frying
daRosario truffle mayonnaise or vegannaise, for dipping

Preheat oven to 350 degrees.

Place the rice and 4 cups of the stock in a Dutch oven. Cover and bake in the oven for 45 minutes, until most of the liquid is absorbed and the rice is al dente.

Remove from the oven, add the remaining cup of vegetable stock, Parmesan cheese, lemon zest and juice, butter, salt, pepper, and thyme to taste. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Allow to cool in the fridge.

Roll the rice mixture into even-sized balls and toss in flour. Dip each ball into beaten egg and then into the breadcrumbs, and repeat. Deep-fry until golden brown.

Dip in truffle mayonnaise or vegannaise, and enjoy.
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