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    Mini Roasted Pork Tenderloin Burger with Radicchio Variegato di Castelfranco

    "A delicious, yet slow finger food..."
    Preparation: For the bread: mix all the ingredients in a mixer to create a soft and pliable dough. Add the cleaned Radicchio Variegato di Castelfranco cut into julienne strips. Let sit for approx. one hour. Make small 30 g balls and place on baking sheets. Allow to rise at 28 °C. Brush with the salted beaten egg and sprinkle the surface with sesame seeds. Bake at 180 °C for about twenty minutes. For the tenderloin: remove the fat from the tenderloin and pan fry with extra-virgin olive oil and rosemary. Season with fleur de sel and bake in the oven until the temperature is 65 °C at the center.   For the mayonnaise: mix the mayonnaise, grated horseradish root and semi-whipped cream.   To serve: cut the bread horizontally without completely separating the halves, and spread with mayonnaise. Place a leaf of Radicchio Variegato di Castelfranco and two slices of tenderloin on the bread. Insert a bamboo skewer and serve on a napkin.