The White Truffle Pearls
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The White Truffle Pearls are available in glass jars of 45.
In the kitchen: add, at the end of cooking, as a garnish on a grilled steak, a cut of beef with rocket or a steak of baked salmon; excellent as a side dish with anchovies and chicory or with Belgian salad, fennel, oranges and raisins; finally to be served as a dessert in addition to the panna cotta with berries.
Storage: after opening, close the jar and keep in the fridge.
The White Truffle Pearls are able to offer a touch of originality and refinement to your every dish, surprising all your guests, being a truly unique and delicious product of its kind.
How to cook the Truffle Pearls: excellent if added at the end of cooking to garnish a grilled steak, a cut of beef and rocket or a pork loin; also ideal on a second course of fish, especially on baked salmon steak. The White Truffle Pearls find the maximum expression of taste and refinement if added in the following side dishes: chicory and anchovy salad; anchovies and onion; Belgian salad, fennel, oranges and raisins; fennel and oranges. To conclude a lunch or dinner in a very special way, or to surprise your every guest, even the most demanding, you can serve a Panna Cotta with berries as a dessert by adding 1 or 2 teaspoons of Perle di Tartufo. Finally, they can also be served as an appetizer with butter and salmon canapes. Remember to always serve after cooking.
How to store the Truffle Pearls: before opening, store in a cool and dry place, away from heat sources and direct light sources. After opening, close the jar and store in the fridge.
Ingredients: balsamic vinegar of Modena 66% (wine vinegar, concentrated grape must, coloring E150d), cream of balsamic vinegar of Modena PGI (balsamic vinegar of Modena 92%, glucose syrup, modified corn starch, maltodestine , dextrose, thickener E415), black truffle flavoring, thickeners E415, E509, coloring E150d, preservative E202.
Coating: water, thickener E401, preservative E202. Contains sulfites.
Recommended recipe: Belgian salad, fennel, oranges, raisins and truffle pearls.
See other Truffle recipes: Sulpizio Tartufi Recipe Book
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