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Bagno Caldo with White Truffle Olive Oil
* 10 tiny new potatoes, scrub, cut into quarters, leave skin on. Drop in salted boiling water until tender.
* 4 celery stalks, washed, cut into 2”- 3” pieces.
* 1 pint fresh snap peas. Remove the tough closure “string” and blanch in salted boiling water for 30 seconds.
* 1 head each of broccoli and cauliflower. Cut off tiny florets only and blanch (as snow peas) for 1 to 2 minutes.
* Arrange vegetables on a platter.

Now, for the bath:

* 1/3 cup olive oil
* 1 anchovy filet
* one garlic clove minced most finely
* 2 tablespoons of da Rosario White Truffle Olive Oil
* pinch of sea salt


Combine the olive oil, garlic and anchovy in a small skillet on super low-low heat. Stir the mixture slowly, mashing anchovy as it warms. After 5 minutes or so, remove the skillet from the flame just as the aroma begins to open. Add a pinch of salt. Pour mixture into a small bowl and drizzle da Rosario White Truffle Olive Oil into the mixture; this way some bites are garlic-y and others are more truffle-y. Arrange bowl onto platter with veggies.

Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Rosario Safina
New York
United States
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