Beef Tartare with Pea Cream, Parmesan Fondue, Parma Ham Chips and Fried Egg Yolk

Method

1. Remove the egg yolk from the egg, separating it completely from the white. Carefully roll the yolk in breadcrumbs until fully coated. Place in the refrigerator for at least 12 hours.
2. Bring a pot of salted water to a rolling boil. Blanch the peas for a few seconds, then immediately transfer them to a bowl of ice water to stop the cooking and preserve the bright green color.
3. In a small pan, melt a knob of butter with a drizzle of good olive oil. Add the finely sliced spring onion and a few stems of fresh basil, and sauté gently until the onion is soft.
4. Add the blanched peas to the pan, stir briefly, and remove from heat.
5. Transfer the peas and onion mixture to a blender. Add a few fresh basil leaves, a splash of cold water, salt, and pepper. Blend until smooth and creamy. For a silkier texture, pass the cream through a fine sieve.
6. To make the Parmesan fondue, heat 100 grams of cream and 100 grams of milk in a small saucepan over low heat. Do not let it boil; just let it become hot and slightly steaming. Remove from heat and stir in 100 grams of finely grated Parmesan cheese until melted and creamy. Optionally, stir in a touch of pasteurized egg yolk for extra richness.
7. Place thin slices of Parma ham (preferably from the shank) in a non-stick pan over medium heat. Let them cook slowly until they release their fat and become completely dry and crispy. Set aside.
8. Take the beef (recommended: Piedmontese breed) and cut it against the grain into thin strips, then dice into small cubes.
9. Season the diced beef with salt, freshly ground black pepper, and a drizzle of high-quality extra virgin olive oil. Mix well to combine.
10. Assemble the dish: Using a ring mold, form the tartare in the center of a plate. Spoon or pipe the pea cream around the tartare. Add small dots of Parmesan fondue. Scatter the crispy Parma ham chips on top. Carefully place the cold, breaded egg yolk in the center. Garnish with pea shoots and a few edible flowers.
11. Serve immediately, optionally with a glass of chilled rosé wine.