Recipe Roundup: White Truffle Oil

If you like the flavor and aroma of white truffles, then you’ll love this oil. Made in Italy in an artisan fashion without the use of extracts, this olive oil is smooth with an unmistakably intense white-truffle flavor. It makes for a great finishing oil for many Mediterranean dishes, goes great in mashed potatoes and you can even drizzle it on popcorn! It also makes an amazing aioli. A little goes a long way so use sparingly!

Creamy Truffled Gnocchi with Parmigiano Reggiano, Crisped Prosciutto and Sage

Creamy Truffled Gnocchi with Parmigiano Reggiano, Crisped Prosciutto and Sage

This is a dish made in heaven! Soft, pillowy gnocchi are tossed in a creamy cheese sauce, finished with a little white truffle oil and then topped with crisped prosciutto and sage. It’s quick and absolutely delicious. Inspired by Eating Well. Serves 2 to 4.


Directions: Prepare a large pot of salted water to boil.

Heat 2 tablespoons garlic oil in a medium skillet over medium heat. Add sage leaves in a single layer and sauté, for about 30 to 60 seconds a side until crisp. Leaving the oil in the skillet, transfer the leaves to a paper towel-lined plate. Add the prosciutto and cook, stirring occasionally, until crisp, about 1 to 2 minutes. Leaving the oil in the skillet, transfer the prosciutto to the same plate with the sage. Set aside.

Add remaining oil to the skillet. Stir in the shallot and cook until soft and translucent, about 1 minute. Add the cream and bring to a boil. Reduce heat to low and allow cream to simmer for about 5 minutes or until reduced by half. Whisk in the cheese and season with salt and pepper. Remove from heat and cover loosely to keep warm.

Truffle Popcorn with Parmigiano Reggiano
Truffle Popcorn with Parmigiano Reggiano

Truffle Popcorn with Parmigiano Reggiano

Make your popcorn fancy with Sigona’s White Truffle Oil and some freshly grated Parmigiano Reggiano! Remember, a little truffle oil goes a long way, so start with just 1 tablespoon and do a taste test to see if you need a little more. Serves about 4.


  • 1/2 cup corn kernels, popped
  • 2 Tbsp butter
  • 1 Tbsp Sigona’s White Truffle Oil (add more if desired)
  • 1 cup freshly grated Parmigiano Reggiano
  • Salt, to taste
  • For stove top popping: 2 Tbsp neutral oil

Directions: In an air popper or over the stove, pop your popcorn and place in a large bowl.

In a small saucepan over medium-low heat, melt the butter then stir in the truffle oil.

Pour the butter mixture over the popcorn and toss to coat. Add the cheese; toss to coat. Season with salt, to taste.

Butternut Squash Lasagna With Truffle Oil

“My friend Dawn, who lives in Wisconsin, made this gorgeous lasagna for her family’s Thanksgiving, adding some of the white truffle oil I had mailed her. Popping it in the mail reminded me that I had made this exact lasagna before and that it is absolutely delicious.” – Luisa Ormonde.

Time 1 hr 25 mins. Serves 8.


  • 1 TBL olive oil
  • 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • sea salt and freshly ground black pepper
  • Sigona’s White Truffle Oil
  • 1/2 cup water
  • 3 Amaretti cookies, crumbled
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups whole milk
  • Pinch of freshly grated nutmeg
  • 3/4 cup (lightly packed) fresh basil leaves
  • 12 no-boil lasagna noodles (or fresh lasagna noodles)
  • 2 1/2 cups shredded whole-milk mozzarella cheese
  • 1/3 cup grated Parmesan
  • minced parsley, for garnish


  • Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the Amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper and white truffle oil.
  • Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
  • Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
  • Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving. Sprinkle with parsley.

Wild Mushroom and Coach Farm Goat Cheese Pizza with a Truffle Oil Drizzle

This fantastic pizza recipe features our wild Porchini mushrooms and white truffle oil. Adapted from Coach Farm.


  • 24 oz. pizza dough ball
  • 6 oz. fresh tomato pizza sauce
  • 2 medium seasoned and grilled Portabella mushroom caps
  • 6 oz. Porchini mushrooms, seasoned and sautèed in garlic
  • 6 oz. Crimini mushrooms, seasoned and sautèed in garlic
  • 6 oz. oyster mushrooms, seasoned and sautèed in garlic
  • 10 oz. Coach Farm goat cheese, crumbled
  • Drizzle white truffle oil


  • Stretch dough to 18 to 20 in.
  • Spread pizza sauce evenly.
  • Drain all mushrooms well and distribute evenly.
  • Top with crumbled goat cheese.
  • Cook in oven at 575°F until desired crispness is obtained.
  • Drizzle truffle oil to finish.

Yields 1 pizza (8 slices)

Truffled Cauliflower Gratin

Add a delicious, subtle yet effective layer of flavor to this gratin with our white truffle oil


  • 1 large head cauliflower, cut in to florets
  • 3 Tbsp unsalted butter, divided
  • 2 tsp Sigona’s white truffle oil, divided
  • 3 Tbsp all purpose flour
  • 1 cup hot milk
  • 1 cup hot half & half
  • 1/2 tsp freshly ground black pepper
  • 1 cup freshly grated Gruyere, divided
  • 1/2 cup freshly grated Parmigiano Reggiano
  • 1/4 cup fresh bread crumbs
  • Kosher salt & fresh ground pepper to taste

Directions: Preheat the oven to 375°F.

Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm. Set aside.

In a heavy sauce pan over medium heat melt the 2 tablespoons of butter. Gradually whisk the flour in to the melted butter until no dry spots remain. Cook, stirring for 1 minute. Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly until it comes to a boil. Continue whisking constantly for 1 minute until thickened and then remove from heat.

Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole.

Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower. Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil. Toss the breadcrumbs with remaining butter (melted), truffle oil and Gruyere. Sprinkle on top of the casserole and season with salt and pepper, to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling. 

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