Lukewarm Pancetta with Celery and Grain Crackers

For the lukewarm pancetta with celery and grain crackers, first preheat the oven to 115 °C. Place the pancetta in a baking dish and bake for about 4 hours.

For the pickled celery, peel the tubers and cut into thin slices with a vegetable slicer. Bring vinegar, sugar, elderflower syrup and water to a boil in a saucepan. Reduce heat and simmer until sugar dissolves. Pour over the celery slices and set aside in a cool place.

Preheat the oven to 125 °C convection oven. Mix rye flour and cornstarch in a bowl. Carefully mix in sunflower seeds, sesame seeds and flax seeds. Add oil and water and mix to a soft dough. Line two baking sheets with baking paper, spread the dough on them and bake in the preheated oven for about 40 minutes. Then remove from the oven, cut or break into pieces and return to the oven. Dry with the residual heat.

For the canola emulsion, boil the eggs for 3 minutes, then rinse with cold water. Peel, blend finely with salt and vinegar. Add the oil, stirring constantly, first drop by drop, then in a steady stream until a mayonnaise-like consistency is reached.

Slice the bacon and spread on plates. Top with the celery slices. Sprinkle with canola flowers, sprouts or cress and dress with a dollop of canola emulsion. Serve lukewarm pancetta with celery and grain crackers.

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