60 g./2 oz. capellini - 4 tbsp. flour - 30 g./1 oz. butter - 2 small cups milk - 300 g./ 1/3 lb. apples - 2 tbsp. parmesan cheese - cinnamon and nutmeg - salt - 2 whole eggs
Cook the pasta in salted water until al dente. Peel the apples, cut into fine strips and quickly immerse for an instant in the boiling water. Prepare a béchamel sauce, by melting the butter in a small pan, spreading the flour over it and adding milk. Mix continuously so that it does not become lumpy. Leave to cool and add the egg yolks, the parmesan, the spices and the egg whites whipped until stiff. Add the pasta and the apples to the mix, slowly pour into a mold that has been previously lined with butter and place in a preheated oven at a medium temperature for 30 minutes.
Serve hot in baking mold.
N.B. Ingredients are given for 4 portions. | 
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 | Chardonnay Trentino D.O.C.
Santa Margherita
Dry and with a natural sparkle, slight flavor of golden apple, with notes of honey and lime. Soft, pleasant and persistent taste.
Serve cool at:
8°-10° C.
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