Christine Le Tennier White Balsamic and Black Truffle Flavor Pearls Agave Syrup acidity regulator: citric acid)

acidity regulator: citric acid)

Pair this plate with other pieces from the Puglia collection for a modern Italian table

Try mixing the anchovy extract with olive oil at a 1:3 ratio

deep olive flavour

Christine Le Tennier White Balsamic and Black Truffle Flavor Pearls Agave Syrup acidity regulator: citric acid)White balsamic and black truffle pearls add an instant burst of earthy rich acidity and an elegant, refined appearance that nods to modernist cuisine. The intense muskiness of black truffle is perfectly balanced by the sharpness of white balsamic vinegar, which has a fresher, lighter flavour than the dark, syrupy variety. Use these pale, translucent pearls to add a sophisticated finish to beef carpaccio or sashimi salmon, or to complement the savoury