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Marinated Egg Yolk, Parmesan fondue, Basil seeds and Tomatoes


  • 10 tomatoes

  • 1kg rock salt

  • 250g sugar

  • 500g dry bean puree

  • 4 egg, separated

  • 1lt water

  • 500g grated parmesan

  • 5g agar agar

  • 100g butter

  • 100g sliced white bread grated,no crust

  • Salt and pepper

  • 1 spoonful meat sugo

  • 50g basil seed


  • 1.

    Cut the tomatoes in 1cm thick slices and allow to dry in the oven at 60ºC for about 4 hours.

  • 2.

    Mix the salt, sugar and beans, place the egg yolks to marinate for about 4/5 hours, then rinse well under running water.

  • 3.

    Beat the egg whites and lay them between two sheets of oven proof paper, cook at 150ºC in the oven for about 5 minutes.

  • 4.

    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.

  • 5.

    Allow to cool for 2 hours, whisk in mixer to obtain a smooth cream, adjust for salt and pepper.

  • 6.

    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.

  • 7.

    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.

  • 8.

    Add a little meat sugo.


Courtesy of Carlo Cracco at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.

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