Goat Cheese Tortellini
Artichokes contain cynarin. The bitter substance makes fatty food more digestible by stimulating the flow of bile and thus helps in the digestion of fat. It also protects the liver. The intestinal flora benefits from the prebiotic fibre fructan, which is abundantly present in the flower buds.
Goat's cheese can, but does not have to be one hundred percent goat's milk. People who do not tolerate cow's milk protein should study the label carefully and check for varietal purity or ask for it if necessary.
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.5 g | (68 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 711 mg | (18 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 298 mg | |||
| Complete sugar | 16 g |
Ingredients
- Ingredients
- 150 grams Pastry flour (and more flour for work surface)
- 2 eggs
- 3 Tbsps olive oil
- salt
- 1 tsp fennel seeds
- 75 grams young soft Goat cheese
- peppers
- 1 shallot
- 1 garlic clove
- 2 Tomatoes
- 3 medium-sized Artichoke (about 250 grams, with stems)
- ½ lemon
- 100 milliliters Vegetable broth
- 100 milliliters white wine
- a little fresh oregano (to taste)
Preparation steps
Place the flour in a bowl. Separate eggs (save whites for another use). Stir the egg yolks, 1 tablespoon olive oil, salt to taste and 1-2 tablespoons of water into the flour. Depending on the size of the egg yolks, you may need a little more water.
Blend the ingredients using a hand mixer and dough hook. Knead briefly until mixture forms a dough. Roll into a ball.
Put the dough on a floured work surface and knead with hands for 5 minutes. Refrigerate dough for 30 minutes.
Crush fennel seed in a mortar. Crumble goat cheese, season with salt and pepper and mix with crushed fennel seeds.
Roll out the dough on the floured surface and put it through a pasta machine.
Cut dough into 9 x 9 cm (approximately 3 1/2 x 3 1/2-inch) squares. Put goat cheese in the center of each square. Brush the ends of the squares with egg whites. Fold the edges together to form the tortellini.
Peel and cut the shallot and garlic into fine strips or slices.
Rinse the tomatoes, cut into quarters, remove seeds and chop coarsely.
Remove the hard outer leaves of the artichokes. Cut the stems and peel.
Cut the artichokes into columns and cut out the choke. Mix with olive oil and 2 tablespoons of lemon juice.
Heat the olive oil in a pan. Sauté the artichokes, shallot, and garlic for 3-4 minutes. Add broth and white wine and cook over low heat, covered, for 20 minutes.
Add the tomatoes and season with salt and pepper.
Cook the tortellini in salted water for 4-5 minutes, drain and serve on a bed of artichokes. Garnish with a little oregano.