Cauliflower Cream Soup with Pecorino Cheese and Lardo Apple Crostino

Lardo apple crostino:

1. Bake a baguette for the crostino. To do this, mix flour, salt and sugar in a bowl. Crumble in the yeast. Add 270 ml of lukewarm water. Mix everything until no more flour can be seen. Cover and let the dough rest for 2 hours.
2. Pour the dough onto a heavily floured work surface and cut in half using a dough card or a knife. Shape each piece of dough into an approx. 40 cm long strand with your hands and place on a baking sheet lined with baking paper. Dust with a little flour and cover and let rest until the oven has preheated to 230 degrees (fan oven: 210 degrees).
3. Fill a porcelain vessel with water and place it on the bottom of the oven. Cut the baguettes as desired and bake for about 25-30 minutes. Let the baguettes cool on a wire rack.
4. Shortly before serving, cut the baguette into 0.5 cm thick slices and roast in the oven or toaster. Peel and halve a clove of garlic. Rub the crostini with the cut surface of the garlic clove.
5. Cut the apple into fine strips and top the crostino with apple and the thinly sliced ​​lardo.

Karfiolcremesuppe:

1. For the cauliflower cream soup, cut the onion into small pieces and sauté in butter. Cut the cauliflower into small pieces and add to the onions. Deglaze with white wine and fill up with vegetable stock.
2. When the cauliflower is soft, puree it finely with a hand blender. Add the cream and season with salt, pepper and nutmeg to taste.
3. Portion the hot soup, rub the pecorino à la minute over the soup and serve with the crostino.