Butternut tortellini with hazelnuts, pickled squash and beurre blanc - Recept hos AVEQIA Stockholm

Ingredients

• 112 g Durum wheat
• 112 g Plain flour
• 150 g Egg yolk
• 7 g Fermented pumpkin powder with sandalwood
• 1 Butternut squash
• 30 g Butter
• 15 g Wheat flour
• 100 g Milk
• 50 g of Double cream
• 50 g Bredsjö sheep milk cheese
• Salt and pepper
• 1 pc Butternut top
• 100 g Pickling liquid
• 50 g rapeseed oil
• 1 clove of garlic
• 3 Banana shallots
• 100 g Hazelnuts
• 7 sprigs of Thyme
• 1 sprig of Rosemary
• 30 g Lemon juice
• 70 g Water
• Salt
• Sherry vinegar
• 1 pc Butternut bottom
• 50 g Fermented butternut juice
• 200 g Butter
• 10 g Black pepper
• 4 g Voatsiperifery pepper
• 30 Sage leaves
• 1 sprig of Sage
• 3 cloves of Garlic