Pasta and beans

Preparation of Parmesan chicken stock

• Boil the chicken stock with the Parmesan rind and wine for an hour, reducing it by half. Strain through a cloth and keep the Parmesan rind for the crisps.

Preparation of crème royale

• Heat all the ingredients except the egg yolk in a small pan to 80 °C. Blend with a hand blender until smooth and pass through a sieve. Stir in the egg yolk and pour into small glasses.
• Cook in the oven at 90 °C together with a bowl of hot water for three quarters of an hour.

Preparation of radicchio and pancetta

• Slowly brown the pancetta in a pan and set aside. Halve the radicchio, finely chop the stalk and fry together with the leaves in olive oil until light brown. Deglaze with the Lambrusco and simmer until the wine has evaporated. Stir in the pancetta and remove from the heat.

Preparation Cream of beans

• Fry the pancetta in a pan and set aside. Sauté the vegetables in olive oil in a pan, add the beans, pancetta and herbs and deglaze with the white wine. As soon as this has evaporated, pour in the stock and cook for three quarters of an hour until the beans are soft.
• Remove the herbs and puree to a smooth cream. If necessary, add a little more stock.

Preparation of Parmigiano crisps

• Crisp up the sliced Parmesan rind shavings in the oven at 170 °C on a baking tray lined with baking paper for a few minutes.

Preparation Rosemary air

• Mix the rosemary needles with the water in a blender for 4 minutes on the highest setting and pour through a fine sieve. Add a pinch of lecithin and whisk with a hand blender until light and fluffy.

Completion

• Heat the crème royale in a bain-marie. Place the radicchio and Parmigiano crisps on it. Pour over the bean cream and top with the freshly frothed rosemary air.