Melbourne Food & Wine
Melbourne Food & Wine
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Recipes
Marinated Egg Yolk, Parmesan Fondue, Basil Seeds and Tomatoes
Chef: Carlo Cracco
Tuorlo d'uovo marinato, fonduta leggera di Parmigiano, semi di basilico e pomodoro
View other recipes that are: cracco s.pellegrino worls 50 best restaurants milan Italian
Ingredients and Method
- 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
- 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
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More about the chef
Carlo Cracco
With film star looks and inspiring culinary brilliance, Cracco is the poster boy of modern Italia...
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