Wednesday, March 27, 2013
John and I love the pastas we've purchased at Pastamore; their sales reps are always so friendly and helpful! We've really enjoyed everything we've tried there from Chipotle Fettucine to their aged Balsamic Vinegars. If you've never heard of them before, they're this specialty Italian gourmet foods mecca (seriously!). After talking with them a little bit, I was urged to try another of their products, an oil or vinegar.
Now I've tasted the vinegars before and they are delectable and would have been perfect for salad dressings or a nice balsamic chicken. But, I was intrigued by was the White Truffle Oil. You see one of our last meals that John and I experienced as Boston residents was in a little tiny tavern in the North End. We loved their burgers which were HUGE!
2 large russet potatoes
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons pepper
2 tablespoons white truffle oil
1/4 cup Parmesan cheese
Preheat the oven to 425 degrees F. Cut the potatoes into wedges. Toss with oil, salt, and pepper. Arrange the potatoes in a single layer and bake in the preheated oven for 10 minutes; turn the potatoes on the other side and bake another 5-10 minutes until crispy and nicely browned on both sides.
Remove and immediately place in a bowl. Drizzle with white truffle oil. Sprinkle Parmesan cheese on top and toss gently to coat. Serve immediately.
Disclosure: Pastamore sent me their white truffle oil to review and try out; I have tried other products that I personally purchased which I have also mentioned here. All ideas, recipes, and thoughts on their products are always wholly my own.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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