for the sweet & sour stew:
red onion, sliced | 1
Modì® apple peeled, cored, and sliced | ½
Brown sugar | 1 teaspoon
Raspberry (or red wine) vinegar | 2 spoons
Fruity red wine | approx. 3-4 spoons
Flor de sal (flower of salt), extra virgin olive oil and water q.s.

for the ricotta cream:
Fresh buffalo ricotta cheese (well-drained of its liquids) | 250g (9 ounces)
Fresh cream | a few spoonfuls
Flor de sal (flower of salt) q.s.

to decorate: ½ diced Modì® apple, extra virgin olive oil, black pepper.

Prepare the sweet & sour stew: heat a drizzle of oil in a saucepan, use it to stew the onion and apple, adding a pinch of salt, for a few minutes and then steam with red wine. Let the mixture evaporate then cover it a and let it stew at a low heat. While it cooks, add a little water. When the onion and apple are tender and all the liquids have been absorbed, steam the stew with the raspberry vinegar and add the cane sugar. Keep the stew on the fire for a few more minutes until it caramelizes. Add salt and pepper to taste. Set it aside.

Make the cream: mix the ricotta cheese with a few spoonfuls of fresh cream to create a creamy (not liquid) mixture. Add salt to taste.

Serve: spread at the bottom of each of 8 small glasses a few teaspoonfuls of stew and cover it with some ricotta cheese cream. Decorate with Modì® apple cubes, a drizzle of oil and one turn of ground pepper. Accompany with breadsticks or toast.