Ingredients for 4 people
600 g Ricciole® with smoked ham and provola
500 g Renette apples
250 g whole milk
150 g butter
125 g liquid cream or crème fraîche
100 g blonde onion
33 cl Sixtus beer
25 g all-purpose flour
Ground cinnamon to taste
Fine salt to taste
Procedure
In a saucepan, reduce the Sixtus beer by cooking for about 2 hours over moderate heat. Peel the Renette apples, dice them, and sauté with 125 g of butter, 100 g of chopped onion, and a sprinkle of ground cinnamon for about 5 minutes. Blend 100 g of the apple mixture and combine it with the béchamel sauce.
For the béchamel, bring the milk to a boil. In another saucepan, prepare the roux by melting 25 g of butter and adding 25 g of all-purpose flour. Pour in the hot milk and whisk the béchamel until thickened, seasoning with salt to taste.
Bake the Ricciole® with smoked ham and provola in a convection oven at 180°C for about 15 minutes, with half the amount of béchamel sauce at the bottom and crème fraîche on the surface of the Ricciole®. On the plate, create a spiral of the apple and béchamel sauce, place the gratinated Ricciole® on top, and garnish with quenelles of Renette apple and a moderate amount of Sixtus beer reduction.
Giorgio Orizio, Chef Trainer, Advanced Training – fic.
