Vinschger cheese tortellini, pine oil, truffle and barley
Item 1 of 1
- medium
- 4
- 60 minutes
This elegant tortellini recipe by Heinrich Schneider features an unusual combination of pearl barley powder, pine oil and truffle. The tortellini itself is stuffed with a creamy cheese filling made from Vinschger, a semi-hard cow's milk cheese from South Tyrol known for its rich flavour and spicy aroma. With the vibrant addition of pine oil powder as an aromatic garnish, this dish celebrates the flavours of the South Tyrolean region.
First published in 2016
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Ingredients
Metric
Imperial
Pasta dough
- 150g of egg yolks
- 210g of wheat flour
- 5g of sunflower oil
Vinschger cheese filling
- 80g of egg yolks
- 25g of Vinschger cheese
- 1 gelatine leaf, soaked in cold water
- 1 tbsp of whipping cream, whipped
- salt
- pepper
Pine oil powder
- 10g of pine oil
- 2g of maltodextrin
To serve
- 20g of pearl barley
- 1 tbsp of chicken stock
- 10g of butter
- 15g of summer truffle, grated
SAVE RECIPE
Equipment
- Bar sealer
- Food processor
Method
1
Begin by preparing the pasta dough for the tortellini. Combine all the ingredients in a bowl and mix well until smooth. Transfer the mixture to a vacuum bag, seal and leave to rest for 30 minutes
- 5g of sunflower oil
- 150g of egg yolks
- 210g of wheat flour
2
Meanwhile, prepare the filling. Place a bowl over a pan of boiling water and beat the egg yolks until foamy. Squeeze any excess water from the soaked gelatine leaf and add to the bowl along with the cheese, mixing well until the gelatine has dissolved and the cheese has melted. Remove the bowl from the pan and set aside to cool
- 80g of egg yolks
- 1 gelatine leaf, soaked in cold water
- 25g of Vinschger cheese
3
For the barley powder, place a skillet over a medium heat and lightly toast the barley grains. Transfer the toasted barley to a food processor and blitz to a fine powder, then set aside until required
- 20g of pearl barley
4
Once the filling mixture has cooled, stir through the cream and season to taste with salt and pepper. Transfer to a piping bag and set aside ready to fill the pasta
- pepper
- 1 tbsp of whipping cream, whipped
- salt
5
Remove the rested dough from the vacuum bag and slice in half. Roll each half out into thin, even sheets of the same size and shape. Pipe evenly spaced mounds of filling across one of the sheets and lie the second sheet over the top
6
Lightly press the edges of the sheets together and, using a 6cm pastry cutter, cut out pasta discs around the mounds of filling. Lightly press the edges of the discs to seal and fold into a semicircle, pressing out any air. Fold the bottom corner of the semicircles together, joining to form a tortellini shape
7
Bring a medium pan of salted water to the boil and carefully drop in the tortellini, cooking for 3 minutes until the pasta floats to the top of the pan
8
Meanwhile, place the pine oil and maltodextrin in a small bowl. Mix together thoroughly to form a dry powder and set aside until ready to serve
- 2g of maltodextrin
- 10g of pine oil
9
Drain the tortellini and transfer to a pan with the butter and chicken stock, allowing the butter to melt. Toss in the melted butter mixture to coat, then remove from the pan and set aside
- 10g of butter
- 1 tbsp of chicken stock
10
To serve, spoon a line of barley powder across the centre of each plate and top with the tortellini. Sprinkle over a little of the pine powder and garnish with freshly grated truffle
- 15g of summer truffle, grated
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