This recipe comes to us from self-taught chef Anna Matscher from the restaurant Gasthof zum Löwen in Tesimo in Italy's South Tyrol region.Ingredients:br br Tortelloni dough:500 g flourbr 50 g semolina flour5 egg yolksbr 1 whole egga little waterbr br Filling:½ kg Jerusalem artichokes (or substitute artichokes instead)br 100 ml cream100 ml vegetable stockbr salt1 shallotbr a little white winesaltbr br Bacon foam:1 shallotbr 100 gr bacona little white winebr ¼ liter vegetable stocksaltbr a little creama little olive oilbr br Caraway oil:Steep 50 g caraway seeds in 100 ml olive oil at 50° Celsius for two daysbr br Crispy Bacon:Deep fry 8 slices of bacon in the oil. When cool, chop up half the bacon.br br 　Preparation:br br Tortelloni dough:Knead all the ingredients together and set aside for half an hour. Roll out the dough and cut it into 8x8 cm squares. Using a pastry bag, squeeze the filling onto the squares, fold into tortelloni, and boil in salted water for 5 minutes.br br Filling:Peel the Jerusalem artichokes and cut into small pieces. Sautéeing the shallot lightly in olive oil, add the Jerusalem artichoke, deglaze with a little white wine. Add the vegetable stock, cream, and salt. Cook until soft. Mix in a blender, and season to taste. br br Bacon foam:Finely chop the shallot and bacon and sautée lightly in olive oil. Deglaze with white wine, add vegetable stock and a little cream and simmer for 10 minutes. Blend, pass through a sieve and salt to taste.br br Putting it all together:Place the tortelloni on a plate. Garnish with the bacon pieces, caraway oil and bacon foam.