White Truffle Butter

Truffle butter is an indulgent but handy condiment for the gourmet household.  Use a pat of butter when sautéing vegetables or scallops.  In fact it will brighten any seafood.  Many of our Pastamoré pastas will be enhanced with a small amount.  Mashed potatoes go from ordinary to extraordinary when you add truffle butter.  Lastly, you can use truffle butter to wake up the flavor of omelets and scrambled eggs!

• 1 stick unsalted butter (4 ounces), softened
• Pastamoré White Truffle Oil, to taste
• Salt 
• Chopped fresh herbs, optional

In a small mixing bowl, combine the butter and white truffle oil.  Season with salt to taste. Spoon the butter onto a piece of plastic wrap and form into a log, about 1 inch thick. Wrap the log tightly and place in the refrigerator until ready to use.

Nan’s Quick Pizza – Shrimp & Roasted Corn

(This is part of our series of Boboli recipes.  While we do like to make pizza dough, for easy but wonderful weekday dinners it is hard to beat a premade pizza crust.  Other brands are popping up in your local grocery store, and worth trying.  We also like to use premade flatbreads, or naan.  Recipes are great but the advantage to having a Boboli handy is your ability to salvage leftovers from your fridge, allowing you to be creative and frugal at once!)

This recipe was inspired by Nan’s Asian Grilled Shrimp Salad.  Same core ingredients, we just used our Basil Parmesan Dipping Oilinstead and plopped it on a pizza!

Sadly, this particular pizza is no more...

• ½ lb medium cooked frozen shrimp, thawed
• 4 ounce ( ¼ bag) Trader Joe’s Fire Roasted Corn, thawed
• 2 tablespoons Pastamoré Basil Parmesan Dipping Oil
• 1 to 2 teaspoons red pepper flakes
• 1 12 inch Boboli pizza crust (any style)
• ¼ to ½ cup pizza or marinara sauce
• 2 cups mozzarella, grated
• 2 tablespoons fresh basil, chopped

Place shrimp, corn and red pepper flakes in a medium bowl.  Drizzle with the Basil Parmesan Oil.  Use only as much as needed to cover, a little bit will go a long way.  Cover with plastic wrap and store in the refrigerator for a few hours, which will allow the flavors to meld.

Preheat oven to 425 degrees.

Spread the tomato sauce on the Boboli, just barely covering the surface.  The sauce is not a key ingredient, so do not overwhelm with too much.  Cover with cheese.  Spread shrimp/corn mixture evenly over the top.  Season with salt and pepper to taste, and sprinkle on the basil.  Bake in the oven for 12 to 15 minutes.

Serves 3 to 4.