Wild garlic tortellini with pepper foam, tomato vinaigrette and summer truffles

Serves 10 as part of a larger menu or 4-6 if served as a stand alone dish

Pasta dough

  • 90 g Wheat flour
  • 90 g Durum wheat
  • 2 egg yolks
  • 1 egg
  • 25 g Wild garlic water

Mix all the ingredients into a pasta dough. Allow to set in a vacuum bag for at least 20 minutes.


  • 1 Baking potato
  • 30 g Butter Arla®
  • 15 g Wheat flour
  • 100 g Milk
  • 50 g Double cream
  • 100 g Havgus cheese

Cook the baking potatoes at 180 ° C for 60 min.

Melt the butter over medium heat. Add the wheat flour whilst whisking, now add milk and cream a little at a time and whisk to a thick batter. Add the flesh from the baked potatoes and mix into the bechamel. Retain the potato skins for the black pepper sauce. Add grated Havgus cheese and season with salt and pepper. Pour into a piping bag.

Butter foam

  • 300 g Butter Arla®
  • 1 Egg yolk
  • 2 Eggs
  • 25 g Tomato vinegar
  • 10 g Black pepper
  • 100 g Prosciutto fat

Roast black pepper gently, add the prosciutto fat and allow it to melt. Add butter to the pan, cook until browned. Strain and allow to cool. Mix eggs and tomato vinegar, then add the butter in a thin stream. Season with salt and vinegar. Pour into a siphon and bake at 63 °C in a water bath.

Black pepper sauce

  • 10 g Black pepper
  • 300 g Water
  • 200 g Chicken broth
  • 100 g Chicken skin
  • 1 pc Roasted potato peel

Roast the chicken skins at 160°C for 30 minutes. Simmer the black peppercorns in the water for about 15 minutes. Strain the pepper and add chicken broth and skins and roasted potato skins. Let simmer until its time to serve.

Tomato vinaigrette

  • 15 Tomatoes
  • 2 Shallots
  • 100 g Olive oil
  • 30 g Champagne vinegar
  • 15 Runner beans

Char the runner beans and cut into smaller pieces. Blanch the tomatoes and place in icy water. Peel the tomatoes and cut in half. Sweat the shallots in a pan, add olive oil and champagne vinegar. Allow to cool and add the tomatoes and smoked runner beans.  Season with salt and pepper.


  • 30 Nasturtium
  • 15 g Summer truffles