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Recipe Detail Page
Truffled Honey & Parmesan Bites
Holiday 2008
Roger Mooking
Simplicity is the word of the day. The better the ingredients, the less we need to do. Splash out for a really well-aged Parmesan, the best truffle oil you can afford—black—and some spectacular French honey, try lavender, or perhaps miel de sapin, from fir trees. All that will be required of you is your desire to indulge.
Serves 2
½ tsp (2 mL) ground Szechuan peppercorns
3 tbsp (45 mL) honey
1 ½ tsp (7 mL) black truffle oil
1 tbsp Inniskillin Reserve Riesling (or another off-dry white)
½ lb (250 g) Parmigiano Reggiano
1. In a mixing bowl, whisk peppercorns, honey, truffle oil and Riesling until smooth and syrupy. Transfer to a serving bowl and set aside. 2. Using a good, sharp knife, remove the tough outer rind from the Parmigiano. Break Parmigiano into bite-size chunks and place on a serving platter with the honey dip. Dunk and enjoy.
Serves 2
