Exprimir dos naranjas y recoger el zumo.

Peel and cut the very fine cebolla, place it in a cazuela with the sugar and the club (aromatic spice). Add the flame to the pot, turn on the fire and cook on a gentle flame for 30 minutes, cover with the tapadera. Turn off the heat, remove the stalk (aromatic spice) and leave to cool completely.

Cut the remaining apples and jars, place them on individual plates, alternating them. Add the sharp Provolone Valpadana DOP, cut in pieces with a potato peeler, then sprinkle with the chopped pistachios.

Complete with a little vinegar and tomato, serve.