Latteria Perenzin
 
WHERE YOU WANT Dried apples in extra vergin olive oil and rosemary, gelatine of red currants and Goat Traminer cheese

 

Ingredients for 4 servings

2 Apples
Rosemary
Extra virgin perfumed olive oil 2 spoonfuls
50 g Icing sugar
250 g Red currants
150 g Sugar
250 g Goat Traminer cheese

 

Procedure

Mince with a knife the rosemary and put it in the oil warmed up at 50°C. Keep it infusing for almost 30 minutes.
Peel and cut the apples in 4 cloves; put them in a pan with an oven paper.
Spread the sides of the pan with the oil, rosemary and the apples. Sprinkle the icing sugar on the mixture and bake it in the oven. For the first 10 minutes use a temperature of 110°C and then change at 80°C.
Keep the pan in oven until the apples are well baked and have reached a soft and lightly gelatinous texture.
In the meantime take the red currants and put them with the sugar in a pot. Cover them and keep them withering on a low fire until they break. Strain everything and keep away the fibrous mixture, take the juice and boil it until it halves.
Keep the juice in the fridge until it ices. Serve the plate with two pieces of goat Traminer cheese for every serving, the cold juice and two warm cloves of apples.

 

Note:

This receipt I have classified as sweet but surely could take place in every menu, with little combinations. This is why I titled it “Where you want”.

 

This is one of the twelve receipts created by the famous chef Fabio Campoli inspired by the twelve cheese finalists at the competition “Grolla D’Oro- Formaggi d’Autore” 2009, national cheese competition, best Italian cheese.

www.fabiocampoli.it