Compression of pasta and beans
Chef: Massimo Bottura
45 min.
Difficulty: Difficult

Balsamic Vinegar of Modena PGI Due Vittorie Oro 1

Robuchion 1

Red radish 1

Pancetta 1

Parmesan crust boiled in beans 1

Bean cream 1

Rosemary sprinkle 1


Pour a Crème Roial made with foie gras, pork rinds and beans into a small glass, cooked at low temperature for an hour in the oven. Add the braised red radicchio.

In the meantime, sweat the diced bacon very gently.

When it is almost ready, dry the pan from the fat, remove it from the heat, add the Balsamic Vinegar and glaze the bacon in the saucepan.

Pour it into the glass and add the crust of Parmigiano cheese boiled in the beans, cleaned and cut very thin.

Finally insert the hot bean cream and finish the dish with the Ferran Adria rosemary sprinkle

Cook this with Due Vittorie Gold Balsamic Vinegar