Breadsticks with Sauce

Dissolve the yeast in lukewarm water and stir until smooth. In a bowl, combine the flour, oil and salt. Add the dissolved yeast and knead with an electric hand mixer until smooth. Cover and allow to rise in a warm place for about 45 minutes.

Knead the dough on a floured surface and roll out thinnly. Cut into 30 cm wide strips. Whisk the egg yolks and 1 tablespoon of water and coat the dough with it. Sprinkle half of the cheese, pepper and parsley on the dough. Fold the dough and roll repeated with a rolling pin to allow the cheese to adhere to the dough. 

With a pastry cutter and ruler, cut 2-3 cm wide strips. Grasp the ends of each strip and repeatedly twist in opposite directions. Place on a greased baking sheet and bake in a preheated oven (220°C or approximately 450°F) for 10 minutes.

Quarter the melons and remove the flesh. Puree the flesh coarsely, cover and chill. Rinse and chop the chile pepper. Peel and remove the core from the apple. Chop the apple and fry in butter. Remove before the apple flesh browns. Sprinkle the apple with sugar and allow to caramelize. Deglaze the apple with the wine and lime juice. Add the turmeric and chile pepper. Allow to simmer for 3 minutes. Remove from heat and allow to cool. Mash with a fork and mix into the melon puree. Season with sugar and cayenne pepper.