Rotolo di maile (baked pork tenderloin in pastry)

Method

1. For the pastry, mix the flour and salt in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs.

2. Add about 2 tablespoons of cold water, and bring the pastry together to make a smooth dough. Knead until smooth before wrapping the dough in plastic wrap and refrigerating for about 30 minutes.

3. Preheat the oven to 200C/gas 6 and season the pork generously with salt, pepper and rosemary.

4. Wrap the meat in the Parma ham, making sure that the meat is completely covered.

5. Roll out the pastry until it is large enough to cover the meat. Spread with the olive paste. Place the meat in the middle and wrap the pastry around the pork.

6. Brush the pastry all over with beaten egg, and place the pork on a baking sheet. Bake for about 35 minutes, until golden. Remove from the oven and leave to rest for about 10 minutes.

7. While the meat is in the oven, make the salad. Place the French beans in a large bowl and dress with the honey, lemon juice and oil.

8. Season to taste with salt and freshly ground black pepper, gently stir in the quail eggs and serve the salad with the pork.

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Ingredients

For the pastry

220g '00' flour, (fine-grade Italian flour)
pinch Salt
100g salted Butter, diced
2 tbsp cold water

For the pork

1 x 500g Pork fillet
1/2 tsp Salt
1/2 tsp freshly ground black pepper
1 tbsp chopped Rosemary
150g Parma ham, sliced
150g tapenade, (black olive paste)
1 large egg, beaten

For the salad

200g French beans, blanched
2 tbsp Honey
1/2 lemon, juice only
2 tbsp Italian extra virgin olive oil
8 quail's eggs, boiled and halved

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