For the puree

1. Cut the apples in slices and place them in a cold pan.

2. Add water, butter, salt and cover lid.

3. Open the kitchen stove at the highest heat and steam the apples, for 5 minutes. Next lower the heat at medium temperature and keep steaming for 10-12 minutes.

4. What we want to is, to soften the apples and maintain as little moisture as possible.

5. Mix in the blender for 30 seconds and our velvet puree of crabapple is ready.

Pancetta and marinade

1. Add the spices in the mortar and grind them. It will take you 3 minutes.

2. In a bowl add the honey, zest of orange and the grated spices.

3. Mix well.

4. Place the pancetta in a shallow bowl, add the ¾ of the marinade, mix slightly and then add the orange’s juice, along with the rest of the orange.

5. Wrap the pancetta and keep them in the fridge for 12 hours. Make sure you mix them at least one more time.

6. Place the pancetta at the oven’s rack, with a tray under the rack. You should place a parchment paper in the tray. Pour over them the juices that have been left in the bowl and season them with salt.

7. Roast in a preheated oven, at 200℃, set on the resistors, for 8 minutes. Then flip them and roast their other side for 8 minutes. At this point, set your oven on the grill indicator, at 250℃ and roast them for 2 minutes, each side or until they have been caramelized.

8. Once they are ready, add the ¼ of the marinade you have kept, in a warm frying pan and dip each pancetta, until they have been glazed.

9. In a dry pan, at low heat, add the hazelnuts, barely heat them in order to release their aromas.

10. In a deep plate add the puree of crabapple, on top of it the pancetta and a few cracked hazelnuts. If you want to, you can flavor them with a bit of thyme or lemonthyme. The ideal thing to do is to serve them on a chopping board or a parchment paper, in the middle of your table.