Black Truffle Pearls
Our Black Truffle Pearls are available in 50 and 100 g glass jars.
Cooking suggestions and tips: use as a garnish for grilled steak, beef tagliata with rocket leaves or roast salmon; they are also an excellent accompaniment for anchovy and puntarelle chicory shoot salad, or with Belgian chicory, fennel, oranges and raisins; they can also accompany a red berry panna cotta.
Storage: refrigerate after opening.
Our Black Truffle Pearls can give an original touch of refinement to all your dishes, surprising your guests, because it is truly a unique and appetizing product.
Suggestions for cooking with our Truffle Pearls: they are an excellent garnish for grilled steak, beef tagliata with rocket leaves or pork; they are also ideal with fish, especially roast salmon. Our Black Truffle Pearls are particularly tasty and refined with the following side dishes: anchovy and puntarelle chicory shoot salad; anchovies and onions; Belgian chicory, fennel and oranges. To end a meal in a very special way surprising even your most demanding guests try adding 1 or 2 teaspoons of the Truffle Pearls with a dessert of red berry panna cotta. Finally, they can also be served as hors d’oeuvres, with butter and salmon canapés. Always add to already cooked dishes.
How to store our Truffle Pearls: before opening, store in a cool dry place, away from direct heat and light. After opening, always close the jar and refrigerate.
Ingredients: balsamic vinegar of Modena IGP 66% (wine vinegar, concentrated grape must, colouring E150d), cream of balsamic vinegar of Modena IGP (balsamic vinegar of Modena IGP 92%, glucose syrup, modified corn starch, maltodextrins, dextrose, thickening agent E415), black truffle aroma, thickening agents E415, E509, colouring E150d, preservative E202.
Coating: water, thickening agent E401, preservative E202. Contains sulphites.
Suggested recipe: Belgian chicory, fennel, oranges, raisins and Truffle Pearls.
See other truffle recipes: Sulpizio Tartufi Recipe Book