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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Through books and magazines of all kinds, the most well-known is those of the health publishing company. I don’t know if you have already read this one “200 extraordinary handy hints and tips for your home” or not but it really helps, especially for people who have difficulties on households.
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