Stuffed Crescia

Method

1. Cut the guanciale into small strips and cook in a pan without oil until crispy and the fat renders.
2. Cut the crescia into slices and split each slice horizontally to open.
3. Place slices of caciottina cheese on one side of each crescia slice, close, and toast in a pan with a drizzle of olive oil, covering to melt the cheese.
4. In a separate pan, heat a little olive oil with a smashed garlic clove. Add the beef strips (straccetti) and sear quickly. Season with salt and pepper. Remove from the pan.
5. In the same pan used for guanciale, use the rendered fat to cook scrambled eggs. Add a splash of milk and stir gently until soft and creamy. Do not add salt.
6. Assemble the sandwich: place some beef strips on the toasted crescia with melted cheese, add scrambled eggs, then guanciale strips, and optionally shave white truffle on top.
7. Close the sandwich and serve immediately.