Try this sophisticated recipe for marinated egg yolk, parmesan fondue, basil seeds and tomatoes.
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.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Courtesy of Carlo Cracco at Melbourne Food and Wine Festival's Langham Melbourne Masterclass.
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