The delicate yet powerful flavor of the celebrated white truffle has long been a staple of pricey, exclusive restaurants and a favorite of celebrity chefs. Now, the distinctive flavor of truffles–100% natural and certified organic–can be enjoyed, aligning with the overall “green” trend that’s taken hold of the country.

 

Today you can find a vast choice of truffle products–from butters and oils to intense purees and pastes–available on the shelves of gourmet markets and even some upscale supermarkets. Truffles are no longer a once-a-year treat, limited by their short season.

 

“I believe that truffle oil isn’t just for connoisseurs anymore. Look at how tastes for extra virgin olive oil and balsamic vinegars have evolved into high-end products over the years. The same thing is happening with truffles,” said Rosario Safina (of da Rosario), the world’s foremost truffle expert and importer.

With a bottle of truffle oil in your pantry or a tub of truffle butter in your refrigerator, along with some clever recipes, every meal can be transformed into a celebration.

 

Recipe

(From “Truffles: Ultimate Luxury, Everyday Pleasure”)

 

Zucchini ribbons with Shaved Pecorino

and White Truffle Oil

 

Humble zucchini, so often the scourge of summer gardeners, takes an elegant turn when cut into ribbons, quickly sautéed, and crowned with a shower of cheese and truffle oil.

Serves 4 to 6

 6 medium zucchini (about 1-1/2 pound total)

1 teaspoon kosher salt

2 tablespoons olive oil

2 shallots, minced

salt and freshly ground black pepper

a small chunk of Pecorino Romano
(about 2 ounces)

2 teaspoons white truffle oil, or more to taste

Using a mandoline or vegetable peeler, cut the zucchini lengthwise into long, thin strips. Put in a colander and sprinkle with the kosher salt, tossing to mix. Let stand for 15 to 20 minutes to drain.

 

Gently squeeze the zucchini, a handful at a time, to remove excess moisture, then transfer to a plate or bowl. Heat the olive oil in a large skillet over moderate heat. Add the shallots and cook, stirring, until softened, 1 to 2 minutes. Add the zucchini, increase the heat to high and cook, stirring and tossing, until just tender, 3 to 4 minutes. Season with salt and pepper to taste, and transfer to a serving platter.

Using a vegetable peeler, shave the cheese over the top. Drizzle with the truffle oil and serve at once.