Granny Smith apple tortelli

Serving size: 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

Featured in:
March 2011

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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