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Sauces & Seasonings
Italian
1 cup
5 minutes
1 hour
1 ounce Burgundy Truffle or Black Italian Truffle, grated very fine
1 cup extra virgin olive oil
4 cloves peeled garlic, halved
1/4 anchovies, mashed and chopped
Chile seasoning
In a small saucepan, heat the olive oil and garlic to a boil.
Once boiling, shut off the heat and let it steep for 1 hour, then remove the garlic cloves.
In another saucepan, mix together the truffle, anchovy and seasonings.
Cook on high until well heated, stirring constantly. This will only take a couple of minutes. Remove the heat.
Use the pesto on toast points, stir into pasta, stir into risotto, etc.
You will have plenty of extra garlic infused olive oil. Simply use it whenever you need olive oil and want a little garlic flavor. Be sure to refrigerate the oil between uses.
