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Crescentina bread for people affected by coeliac disease

Massimo Bottura

For 4 people

For the dough
200 g of extra virgin olive oil
50 g of Villa Manodori rosemary essential oil
20 g of lyophilised Parmigiano Reggiano
50 g of tapioca starch

For the filling
200 g of cream of Parmigiano Reggiano (obtained by heating the capon stock in the Thermomix and adding grated Parmigiano Reggiano, one spoonful at a time, blending all the time)
50 g of cream
10 drops of Villa Manodori rosemary essential oil

For the garnish
1 slice of very finely cut bacon fat for Crescentina


For the dough
Mix all the ingredients, place them in an icing bag and make pastilles with the aid of a Silpat mould. Freeze them.

For the filling
Mix all the ingredients, pour them into a siphon and load a cartridge.

Place a heavy-bottomed non-stick frying pan on the heat and place the dough pastilles inside, cooking them until crisp on both sides. Very gently lay them on a plate. Lay a slice of bacon fat on top and finish with the filling from the siphon. Close like a sandwich with another pastille and serve.