Truffle Oil

Truffle oil is a divisive issue among chefs and foodies because most brands rely on synthetic compounds to mimic the buttery, funky flavor of the pricey fungus. Personally, I find the flavor of good-quality truffle oil to be a most welcome addition to vegetable and Italian-style bean soups like Broken Pasta and Bean Soup. Just a drizzle at the end of cooking can add loads of flavor. Besides, I can rarely afford real truffles. Look for truffle oil made with extra-virgin olive oil; a small bottle will last for 3 months when stored in a cool, dry place.