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.