Sunday 5th July 2020
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Serves 4
Preparation time: 20 minutes
Cooking Time: 30 minutes

For the pasta:
200g of “OO” flour
1 whole fresh egg
2 egg yolks plus 1 for the egg wash
Pinch of salt

For the tortelli filling:
2 Granny Smith apple
1 small shallot finely chopped
1 tablespoon of salted butter
Pinch of ground white pepper

For the pork:
1 whole pork tenderloin
2 tablespoons of olive oil
Pinch of smoked paprika
Salt and pepper to taste

For the radishes:
100g of radishes
200ml of cider vinegar
3 cloves
2 bay leafs
6 whole black peppercorns
50g of sugar

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Granny Smith apple tortelli, pork tenderloin with cider pickled radishes

To make the filling, melt the butter add the chopped shallots and cook on low for 2 minutes. Chop the apples with the skin on and discard the core, place it in the pan and cook for 5-7 minutes until most of the liquid is evaporated. Season with white pepper and let cool completely before using.

To make the pasta mix all the ingredients in a bowl and work for 5 minutes. If the dough is to hard add little cold water, set aside to rest for 1 hour covered with plastic film.

When ready divide the dough in 3 pieces and with the help of a pasta machine roll the dough to number 7 on the machine setting. With the help of a round cutter cut 8 disk of 3inch diameter. Place the filling in the middle and with a pastry brush egg wash all the border of each disk, fold in half and shape.

Season the pork tenderloin with salt, pepper and smoked paprika. Heat a pan add the olive oil, pan roast the pork for 5-6 minutes, place it on a baking tray and bake at 170C for further 7-9 minutes, set aside cool down.

To pickle the radishes wash and trim them. Place all the ingredients in pan and bring to boil, cook for 2 minutes and let it rest for at least 2 hours.

Serve with 3 minutes boiled quail eggs.

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