Serve anchovy fillets in olive oil with truffle on top of fresh, crusty bread for an easy starter that explodes with flavour. The salty anchovies are rich in umami, and the slices of black summer truffles add earthy, musky depth.
The anchovy fillets with truffle go brilliantly with roasted red peppers and fresh egg pasta. Use a pestle and mortar to grind the fillets to a paste with some more olive oil, and use as a spread for canapes or dip for crudites.
Tartuflanghe was founded in 1980 by Domenica Bertolusso and Beppe Montanaro. They started their careers with a restaurant called ‘Da Beppe’ in Alba, Italy. The restaurant was considered something of a pilgrimage for mushroom and truffle lovers, and their passion for Italian truffles inspired them to create Tartuflanghe. In the beginning, Domenica and Beppe wanted to give people the opportunity to taste truffle even out of season. Over the years, Beppe’s creativity inspired a whole range of truffle products in celebration of the famous tuber.
The company name was Domenica’s idea – ‘tartuf’ from the Italian word for truffle (tartufo), and ‘langhe’ from the Langhe region of Italy where the truffles are found.
Ingredients: anchovy fillets (58%), olive oil (39%), summer truffles (Tuber aestivum Vitt.) (2%), flavour. Contains allergens: fish.
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