Anchovy Fillets with Truffle 190g by Inaudi
This unthinkable combination of fresh hand filleted anchovies and sliced black truffles was invented in Piemonte many years ago. Thank goodness, as it's one of the most delicious marriages of land and sea.
Serve on hot buttered sourdough toast, mashed through a buttery jack potato or snipped into freshly cooked pasta. And the oil makes a perfect dressing for pasta, salad and fish dishes too!
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