Created by Master Chef Tetsuya Wakuda, this wonderful black truffle
salsa can be mixed with a little olive oil and tossed through hot pasta or for
something completely decadent stir a teaspoon full through scrambled eggs!
For truffle butter combine 40 grams salsa with 160 grams butter and 25 grams of
finely grated parmesan cheese.
Ingredients: Black Summer Truffle, Champignon Mushrooms, Olives, Anchovy
Paste, Olive Oil, Breadcrumbs, Garlic, White Pepper, Salt, Starch, Flavours,