Preheat the oven to 170° C.
Heat 1 tablespoon extra virgin olive oil in a large pan, add the rib roast, season with salt and black pepper and cook until golden brown on each side.
To prepare the crust, place the bread-sticks in a food processor and process into fine crumbs.
Mix crumbs in a bowl with a pinch of salt, 1 tablespoon extra virgin olive oil, 1 tablespoon Ponti Balsamic Vinegar of Modena P.G.I. High Density, the egg yolk and 1 sprig of rosemary.
Brush the egg white lightly beaten over the fat side of the pork, let it dry for a few seconds, then press the crust over it.
Peel the potatoes, cut them into strips about 8 cm long and 1.5 cm thick, and blanch them in boiling salted water for a few minutes.
Transfer the potatoes and the rack to a lightly oiled roasting tin and bake for about 12/15 minutes.
In the meantime, cut the green apple into 4 quarters, keep the peel and remove the seeds.
In a food processor, blend 3 of the apple quarters with 1 tablespoon extra virgin olive oil and 1 tablespoon Ponti Balsamic Vinegar of Modena P.G.I. Glaze.
Cut the remaining quarter into thin slices and set aside.
Remove the pork roast from the oven and let it cool for a few minutes.
Cut the rib rack into 4 chops by slicing between every second bone.
Serve on individual serving dishes with potatoes, apple purée and some apple slices.
Garnish with rosemary and a drizzle of Ponti Balsamic Vinegar of Modena P.G.I. High Density.
1 green apple
100 gr bread-sticks
1 tablespoon Ponti Balsamic Vinegar of Modena P.G.I. High Density
1 tablespoon Ponti Balsamic Vinegar of Modena P.G.I. Glaze
2 sprigs of rosemary
3 tablespoons extra virgin olive oil
salt and black pepper, to taste