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- 1/4 cup best-available honey
- 1/2 tablespoon white truffle oil
- 1/4 teaspoon freshly ground black pepper
- 6 ounces block Parmigiano-Reggiano cheese
In a small bowl, combine honey, truffle oil, and pepper. Reserve.
Just before serving, use a paring knife to chisel cheese into irregular 1/2-inch nuggets. Drizzle truffled honey over each nugget.