John Myers
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Caprese Pork Medallions with Spaghettini
The perfect caprese pork medallions with spaghettini recipe with a picture and simple step-by-step instructions.
Flesh:
- 600 g Pork tenderloin
- 180 g Serano ham (number of slices I align n. Number of medallions)
- 180 g Basil leaves
- Pepper from the grinder
- 150 g Mozzarella
- 2 tbsp Olive oil for frying
Sauce:
- 1 size Onion
- 3 tbsp Olive oil
- 390 g Tomatoes cut into pieces (packet, finished product)
- 150 g Tomato sauce (see my recipe)
- Alternatively a total of 550 g chopped tomatoes (finished product)
- 100 ml Water
- 1 tsp Chilli flakes
- Pepper, salt, sugar
- 10 Fresh basil leaves, roughly chopped
Spaghettini:
- 200 g Pasta flour (Grano Tenero “00”)
- 2 Eggs
- 20 ml Olive oil
- 1 tsp Salt
- 1 tsp Rosemary oil
Spaghettini:
- First prepare the pasta dough, as it needs to rest a little. Put the flour in a large bowl or on a large surface. Make a large depression in the middle. Add eggs, oil and salt and beat with a fork. Then continue to stir with a fork, always stirring in the flour from the edge. Do this until everything is crumbly. Then continue kneading with your hands. Until a smooth, shiny, elastic dough is created that neither sticks to the surface nor to the hands. Wrap the dough in cling film and let it rest at room temperature for at least 1 hour.
Flesh:
- Remove any silver skin and strips of fat from the fillet and cut into 2 cm thick medallions. (I got 8 pieces.) Pepper all around. Prepare a larger baking dish. Preheat the oven to 200 °.
- Spread out the ham slices and cover each with 3 basil leaves. Wrap a disk around each medallion. In a larger pan, fry all the fillets in the olive oil all around until the ham is browned. Take out of the pan and place in the baking dish and let rest until the sauce is ready.
Sauce:
- Cut the mozzarella into as many slices as there are medallions. Peel the onion and cut into cubes. Add 3 tablespoons of olive oil to the previous seared fat in the pan and sauté the onion until translucent. Add the chopped tomatoes, tomato sauce and water. Season everything with the spices and sprinkle with the chopped basil leaves. Bring to the boil briefly and pour into the baking dish with the medallions. Leave the surfaces of the medallions free and cover each with a slice of mozzarella.
- Put the meat in the oven for approx. 15 minutes. The cheese should have turned color. Turn off the heat after 15 minutes, tilt the door slightly, let everything “rest”.
Spaghettini:
- In the meantime, pass the pasta dough through the roller of the pasta machine until it is 1 mm thick. Finally, slide it through the spaghettini roller and let the finished pasta rest for a short while. If you don’t have a machine, you have to roll out the dough 1 mm thin with the wood into a rectangle. Dust with flour and roll up into a roll. Cut this into 1 mm thin slices, dust a little more with flour and pull apart. Let the pasta rest until the pasta water boils.
- Bring plenty of well-salted water to the boil in a large saucepan. Put in the pasta. Cooking time approx. 2 minutes. When they swim up, they are done. (Goes very quickly with fresh pasta). Drain immediately, place on a preheated baking sheet and drizzle with a few dashes of rosemary oil. Mix everything well.
- Using a fork, turn the noodles into small “nests” and arrange them with the fillets and sauce.
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