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Cut the tomatoes in 1cm thick slices and allow to dry in the oven at 60ºC for about 4 hours.
Mix the salt, sugar and beans, place the egg yolks to marinate for about 4/5 hours, then rinse well under running water.
Beat the egg whites and lay them between two sheets of oven proof paper, cook at 150ºC in the oven for about 5 minutes.
Allow the water to boil with the parmesan, pass trough a sieve and discard the remainder, add the agar agar and allow to boil for a further 5 minutes.
Allow to cool for 2 hours, whisk in mixer to obtain a smooth cream, adjust for salt and pepper.
For the bread farce, melt the butter, pass the bread through a sieve and add, salt and pepper, lay between two sheets of oven proof paper. Place in the fridge, then with the help of a round form, obtain circles.
Place two spoonfuls of fondue in a bowl, add a disc of the bread in the middle and heat to about 60ºC.Add the marinated egg yolk and the cooked egg white all around.
Add a little meat sugo.
Courtesy of Carlo Cracco at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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