- eggs 4
- cream 250 g
- breadcrumbs q.s.
- slices of cured bacon 4
- pecorino romano cheese 240 g
- parmesan cheese 80 g
- asparagus 10
- extra virgin olive oil q.s.
- salt, pepper q.s.
Prepare the pecorino cream by dissolving a large quantity of grated pecorino in the cream until a smooth cream is obtained.
Slice the cured pork cheek and cook it in a saucepan until crispy.
Separately, bread the egg yolks, by dipping them in breadcrumbs, and place them on a piece of baking paper. Whip the egg white. Put the whipped egg white in round single-portion moulds and then steam.
Meanwhile, heat the extra virgin olive or soy oil and fry the yolk for a few seconds (it must remain liquid in the centre).
Cut off the asparagus tips and blanch them, slice the stems into rings, put them in a pan with extra virgin olive oil and garlic and stew them.
Prepare the pecorino and parmesan wafers: Steam for 5 minutes and then finish at 140 degrees without steam or alternatively place on a sheet of baking paper in the microwave for a few minutes.
Prepare the dish for serving: Place the cheese cream on the plate, then the egg white, the wafer, asparagus, bacon and fried yolk. Finish with some pepper.