Whipped goats cheese tortellini, vintage cheddar & toasted pine nut cream sauce
Recipes
1 min read
Ingredients
| 10 3/5 | oz | Goat’s cheese |
|---|---|---|
| 15 1/5 | fl oz | Anchor™ Chef’s Cooking Cream |
| 1/4 | bunch | Lemon thyme |
| Sea salt & pepper | ||
| 1 1/10 | lb | Pasta dough |
| 2 | diced | Shallots |
| 1 2/5 | oz | Toasted pine nuts |
| 1 | oz | Anchor™ Vintage Cheddar |
| 1 | Pomegranate | |
| 1 | Lemon, zested | |
| 1/2 | bunch | Watercress |
Method
- In a food processor, combine goat’s cheese, 5 fl oz Anchor™ Chef’s Cooking Cream, lemon thyme, salt and pepper until the consistency is light and fluffy.
- Use this farce to fill the tortellini.
- Once filled, blanch the pasta in salted boiling water and refresh in ice water. Keep to the side until needed.
- To make pine nut sauce, lightly sauté shallots, remaining Anchor™ Chef's Cooking Cream, crushed pine nuts, and Anchor™ Vintage Cheddar.
- Simmer and keep warm to serve.
- To serve, refresh tortellini in boiling water, toss in pine nut sauce, and place in serving dish.
- Garnish with fresh pomegranate, lemon zest and watercress.
