INGREDIENTS (serves 4)
½ kg. bacon
Wash, trim and place in a vacuum pack with some white stock. Place in the Roner and cook for 32 hours at 72ºC. Remove and stop the cooking process. Collect the juices released by the bacon together with the stock. Reduce and set aside for glazing the bacon later.
Wash and set aside.
Remove the seeds and set aside.
Heat fresh milk to boiling point. Add the grated Idiázabal cheese and leave to infuse for 15 minutes off the heat. Add 1/3 of the bacon stock to the cheese stock and reduce gently for 1 hour to concentrate the cheese aroma. Set aside.
Pear a cube of bacon in a non-stick pan, moisten with the bacon juices and glaze. Dress the assorted sprouts and tomato seeds with good olive oil and distribute over the plate. Top with the glazed bacon. Finally, vigorously beat the cheese stock until bubbly. Place some bubbles on top of the glazed bacon.