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Serves 4
  • 2 kg of beans with pods
  • 250 g fresh whole milk
  • 150 g semi-seasoned pecorino cheese
  • 300 g of fresh cream
  • 4 slices bacon high 5mm
  • Azzuro Tuscan Blend Extra virgin olive oil
  • Balsamic Vinegar Two Victories


  • Clean the beans in half by opening the pod and collecting the seeds in a bowl (if the beans are cool, will be easy to remove the skins covering them, alternatively soak for a few seconds in boiling water).
  • Season the beans in a bowl with olive oil, salt and pepper.
  • Cut the bacon into thin strips and add to the beans.
  • To make the mousse, add the cheese milk and let stand for 30 minutes, then bring to a boil and stir to make a fondue.
  • Remove from heat and let the mixture cool, then whip the cream and add it delicately to the cheese fondue.
  • Serve the beans in a pot with the bacon, the middle two quenelle of mousse Parmesan and drizzle with Due Vittorie Oro balsamic vinegar.
Recipe: Two Victories.

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