Black pearls with crispy bacon with rosemary scent


300 g Black pearls

200 g bacon

1 bunch of rosemary

80 g butter at room temperature

10 g black truffle


Cut bacon into approximately 3 cm strips and lay on a baking sheet with baking paper. Cook in a 140°C oven for 6 minutes. Once crispy remove from the baking sheet and place inside a container with paper towels. Wash and finely chop the rosemary. Stir the softened room-temperature butter vigorously with a licker and add the rosemary; continue stirring until the rosemary is evenly distributed. Wrap the butter with plastic wrap and place a few minutes in the refrigerator. Cook the Black Pearls in plenty of salted water for 2 to 3 minutes. Drain inside a pan with the rosemary butter and whisk until very glossy. Arrange the Black Pearls in the dish and complete the composition with crispy bacon and black truffle shavings.

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