This recipe comes to us from self-taught chef Anna Matscher from the restaurant Gasthof zum Löwen in Tesimo in Italy's South Tyrol region.Ingredients:<br /><br />Tortelloni dough:500 g flour<br />50 g semolina flour5 egg yolks<br />1 whole egga little water<br /><br />Filling:½ kg Jerusalem artichokes (or substitute artichokes instead)<br />100 ml cream100 ml vegetable stock<br />salt1 shallot<br />a little white winesalt<br /><br />Bacon foam:1 shallot<br />100 gr bacona little white wine<br />¼ liter vegetable stocksalt<br />a little creama little olive oil<br /><br />Caraway oil:Steep 50 g caraway seeds in 100 ml olive oil at 50° Celsius for two days<br /><br />Crispy Bacon:Deep fry 8 slices of bacon in the oil. When cool, chop up half the bacon.<br /><br /> Preparation:<br /><br />Tortelloni dough:Knead all the ingredients together and set aside for half an hour. Roll out the dough and cut it into 8x8 cm squares. Using a pastry bag, squeeze the filling onto the squares, fold into tortelloni, and boil in salted water for 5 minutes.<br /><br />Filling:Peel the Jerusalem artichokes and cut into small pieces. Sautéeing the shallot lightly in olive oil, add the Jerusalem artichoke, deglaze with a little white wine. Add the vegetable stock, cream, and salt. Cook until soft. Mix in a blender, and season to taste. <br /><br />Bacon foam:Finely chop the shallot and bacon and sautée lightly in olive oil. Deglaze with white wine, add vegetable stock and a little cream and simmer for 10 minutes. Blend, pass through a sieve and salt to taste.<br /><br />Putting it all together:Place the tortelloni on a plate. Garnish with the bacon pieces, caraway oil and bacon foam.
