Ingredients for 4 people:
150 ml of cream
100 g of Parmesan cheese
4 cooked egg yolks
saffron to taste
coffee to taste
Cut half the bacon into strips, roll it up on itself and make rolls, brown the rest in a pan with a weight on top to prevent it from curling.
Heat the fresh cream and add the saffron and the Parmesan cheese a little at a time, help yourself with a whisk to melt it all.
Place the fondue in an ice-cold siphon and insert 2 charges of air.
Crumble the egg yolks and pass them through a sieve, using a spatula. Serve with the foam underneath. then the yolk and make 3 towers with the fresh pancetta, break the crispy one and enhance it above the towers, complete with a sprinkling of ground coffee.
We thank Pogiarello Vini, Castello di Rivalta and Only4you
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