Quark tortellini with matcha foam
Quark tortellini with matcha foam
Serves 4
PREPARATION: about 1¼ hrs
DRAINING TIME: overnight
Ingredients
QUARK TORTELLINI
– 300 g quark cream
– 50 g Sbrinz AOP, finely grated
– Nutmeg, salt, pepper
– 3 rolled out pasta dough sheets, 1656 cm each
– 1 egg white, whisked
MATCHA FOAM
1.5 dl white wine
1 finely chopped shallot
2 dill or parsley sprigs
Some white peppercorns, crushed
1 tbsp matcha powder
2 dl full cream
Pepper
Matcha powder for decoration
Preparation
Place quark in a flour sieve and let drain overnight in fridge. Mix drained quark with Sbrinz, season.
Unroll pasta dough sheet, brush with a bit of egg white, divide lengthwise into thirds and cut into squares. Put ½ tsp of the quark mixture in the middle of every dough piece. Fold squares into triangular shapes, pressing firmly on the edges and pressing the ends firmly together. Repeat process twice with the remaining pasta dough sheets and filling.
Cook tortellini in batches for 3–4 mins in boiling salted water. Remove with skimmer, let drain and keep warm.
MATCHA FOAM
Mix wine with all ingredients up to peppercorns, then add peppercorns and reduce to 4 tbsp. Add matcha and cream, stir well and let simmer for 5 mins. Foam up in a mixing bowl.
Dress tortellini on preheated plates, drizzle with matcha foam, season and decorate.
Tip:
– Up until boiling, lay shaped tortellini flat a sufficient distance apart and keep in fridge. If necessary, separate with baking paper.
– To prevent cut pasta sheet dough from drying out as you shape the tortellini, cover with damp cloth or cling film.
