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Recipes

Agnolotti Di Ricotta E Spinaci

Ahi Tuna

Alpine Mushroom Salad

Baked Lobster Savannah

Bordelaise Sauce

Caesar Salad

Cilantro Pesto

Fresh Grapes in Grappa

Gorgonzola Polenta

Salmon Rillettes

Slow Smoked Beef Tenderloins

Spicy Dumplings With Sesame Sauce

Spicy Grilled Shrimp and Melon Salad

Stir Fried Spicy Lobster

Tiramisu

White Truffle Aioli

White Truffle Aioli

3 T white truffle oil

1 t lemon juice

2 egg yolks

1 c olive oil

1 pn salt

1 pn white pepper

1 t garlic

In food processor, using medium speed, add egg yolks, garlic, and lemon juice. Slowly add truffle oil and olive oil to form an emulsion. Season and refrigerate.

Use to top "Slow Smoked Beef Tenderloin" (see recipe in this cookbook).

NOTE: You may substitute sauted and chilled domestic mushrooms for the white truffle oil, if necessary.

Serving Ideas : Serve over "Slow Smoked Beef Tenderloin"--see recipe.