Recipe for 6 people:
400 g of Maremma onion
30 g of butter Vegetable broth
180 gr of fresh cream
90 gr of albumen
1 pinch of sugar
Salt and pepper
1 gas charge for siphon
6 slices of Cinta Senese bacon
Balsamic aged at least 25 years
6 slices of brioche bread
Execution:
Cut the onion evenly to ensure even cooking. Brown the onion in the butter over a low heat, continue to cook adding, if necessary, some vegetable broth. Blend, sift the mixture and add cream and egg white, adjust the flavor with salt and sugar. Load a 500 g siphon with a charge of gas for cream. Keep warm in a water bath.
guanciale:
Place the bacon slices in a non-stick pan over low heat with a weight on top and fry until they become crispy. Drain on paper towels and break into small pieces.
Plating:
Siphon the hot onion mixture by 3⁄4 into cappuccino cups, sprinkle with the crispy bacon and distribute 5 drops of aged balsamic vinegar on each.
Serve accompanied by toasted brioche bread.
