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
Procedure
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.
