Ingredients:

Tortelloni dough:

500 g flour

50 g semolina flour

5 egg yolks

1 whole egg

a little water

Filling:

½ kg Jerusalem artichokes (or substitute artichokes instead)

100 ml cream

100 ml vegetable stock

salt

1 shallot

a little white wine

salt

Bacon foam:

1 shallot

100 gr bacon

a little white wine

¼ liter vegetable stock

salt

a little cream

a little olive oil

Caraway oil:

Steep 50 g caraway seeds in 100 ml olive oil at 50° Celsius for two days

Crispy Bacon:

Deep fry 8 slices of bacon in the oil. When cool, chop up half the bacon.

Preparation:

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.

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.

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.

Putting it all together:

Place the tortelloni on a plate. Garnish with the bacon pieces, caraway oil and bacon foam.