Code A17

Ricciole® speck e provola, reinette apples and sixtus beer reduction



Ingredients for 4 people

600 g Ricciole® speck e provola

500 g Reinette apples

250 g whole milk

150 g butter

125 g liquid cream or crème fraîche

100 g yellow onion

33 cl Sixtus beer

25 g type “0” flour

cinnamon powder to taste

fine salt to taste 


In a saucepan, make a Sixtus beer reduction and cook for about 2 hours over moderate heat. Peel Reinette apples, cut into cubes and brown with 125 g butter, 100 g minced onion and a dusting of cinnamon powder for about 5 minutes.

Blend 100 g apple mixture and mix everything with béchamel sauce. For béchamel sauce, bring milk to a boil, in another saucepan prepare the “roux” with 25 g butter and 25 g “0” flour, pour hot milk and blend the béchamel, adding salt to taste. Bake Ricciole® speck e provola in a pan in a convection oven at 180°C for about 15 minutes, with half béchamel sauce on the bottom and crème fraîche atop Ricciole® speck e provola.

On the bottom of the plate, place apple and béchamel sauce in a spiral shape, lay Ricciole® speck e provola au gratin, garnish with Reinette apple quenelles and the Sixtus beer reduction in moderate quantities.

Giorgio Orizio advanced training chef – fic.


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