Ingredients
- 300 g fresh cream
- 250 g Parmigiano Reggiano Dop
- 125 g coarse salt
- 100 breadcrumbs
- 100 g butter
- 45 g sugar
- 30 g fresh or dried beans found overnight
- 6 eggs
Cook the beans in abundant unsalted water for about 30 minutes. Then drain them, keeping aside a couple of ladles of the cooking water; blend them to obtain a puree. Let it cool down.
Mix the puree with coarse salt and sugar; if it is too dry, add a couple of tablespoons of bean water.
Distribute 1 teaspoon of this mixture in 6 aluminum cups (ø 4-6 cm) or in 6 coffee cups.
Break the eggs, one at a time, separating the yolk well (without breaking it) from the egg white; place each yolk in a baking tray, cover with more bean purée and leave to marinate for 7 hours at room temperature.
Prepare the fondue: bring the cream to the boil, turn off, add the grated Parmesan cheese and mix, obtaining a smooth cream.
Toasted the breadcrumbs in a pan with butter for 3-4 minutes. Spread the mixture between two sheets of baking paper with a rolling pin, to about 2 mm thick; let it harden in the freezer for 30 minutes. Then remove the paper and cut 6 discs with a pastry cutter (ø 4-5 cm) or with a glass.
Distribute discs on plates, place 1 egg yolk on each, then pour the hot fondue.
Complete to taste with broccoli and thinly sliced onions.
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