500 gr. Provolone cheese, in 1 cm (½") dice
750 ml. water
500 gr. ham, in 2 cm (1") dice
1 l. water
3 Kg. ripe tomatoes
125 ml. Provolone water
75 ml. ham water (see above)
100 ml. tomato water (see above)
Egg yolk jelly:
10 egg yolks
Olive oil croutons:
4 slices white bread
750 ml. extra virgin olive oil
300 gr. Provolone cheese
Provolone water: Place the cheese and water in a vacuum pack and cook using a Roner thermostat at 80ºC (176ºF) for 12 h. Pour through a cloth filter. Leave to cool, then strain again through a fine chinois.
Ham water: Place the ham and water in a vacuum pack and cook using a Roner thermostat at 80ºC (176ºF) for 12 h. Pour through a cloth filter. Leave to cool, then strain again through a fine chinois.
Tomato water: Blend the tomatoes, place in an ovenproof pan and cover hermetically. Cook in a half steam oven for 10 h. at 80º C (176ºF). Open carefully and pour through a cloth filter without disturbing the sediment layer.
Tomato consommé: Carefully mix the three types of water preventing the mixture from becoming cloudy.
Egg yolk jelly: Beat the egg yolks, strain and remove the air using a vacuum packing machine. Transfer to plastic bags and shape forming tubes 2 cm (1 inch) in diameter. Cook using a Roner thermostat for 70ºC (158ºF) for 40 min. Leave to cool, then cut into 3 cm (1½ inch) slices.
Olive oil croutons: Lay out the slices of bread on a flat pan, cover with plastic and freeze. Cut into cubes using a very sharp knife. Place the cubes in cold extra virgin olive and gradually fry until they turn golden and are crisp. Remove from the heat and place on absorbent paper to remove any surplus oil. While still hot, season with salt and pepper. When cool, keep in an airtight container.
Dip a sharp knife in oil to prevent sticking and cut the Provolone cheese into 1.5 cm (¾ inch) slices.
Place two egg yolk discs in a bowl and dress with olive oil and salt. Cover with the Provolone slices but arranging them on the dish in such a way that they do not touch the egg yolks. Top with the croutons, a few salt flakes, 10 drops of truffle-flavoured oil and some basil leaves. Heat the consommé and serve from a small jug at the table, pouring it over the cheese.