Ricotta pralines in a crust of apple on root vegetables
Starter with South Tyrolean Braeburn apple
Difficulty: easy
Preparation time: 30 min
Style: modern
Apple: Braeburn
Ingredients
¼ South Tyrolean apple, Braeburn or similar, cut into strips
40 g ricotta
2,5 g chopped and braised red onion
Salt and pepper
25 g celery, cut into matchsticks
25 g white carrots, cut into matchsticks
75 g dried apple slices
½ South Tyrolean apple, Braeburn or similar, cut into strips
80 g ricotta
5 g chopped and braised red onion
Salt and pepper
50 g celery, cut into matchsticks
50 g white carrots, cut into matchsticks
150 g dried apple slices
1 South Tyrolean apple, Braeburn or similar, cut into strips
160 g ricotta
10 g chopped and braised red onion
Salt and pepper
100 g celery, cut into matchsticks
100 g white carrots, cut into matchsticks
300 g dried apple slices
hintner-2 Created by Herbert Hintner
Ricotta pralines in a crust of apple on root vegetables
Preparation
Pass the ricotta through a hair sieve and season with salt, pepper and braised onion. Form pralines from the mixture and roll in crumbled dried apple slices. Fry the matchsticks of celery and carrot in olive oil over a medium heat for 5 minutes. Chill in the fridge. Subsequently mix with the strips of apple.

To serve:
Place the salad of apple and root vegetables in the centre of each plate, add the ricotta pralines on top, garnish with a little lettuce and drizzle with olive oil.
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