Pasta Rose with Scarlet Runner Bean Filling and Pumpkin Seed Oil Hollandaise

Name: Pasta Rose with Scarlet Runner Bean Filling and Pumpkin Seed Oil Hollandaise
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 250 g flour (plain); 100 g egg yolk; 10 g Steirerkraft Pumpkin Seed Oil PGI; 58 g water; 5 g salt; 1 onion; 90 g bacon; 100 g Steirerkraft Styrian scarlet runner beans PDO, ready-to-eat; 60 g crème fraîche; salt, pepper; 2 egg yolks; 200 g butter; 50 g Steirerkraft Pumpkin Seed Oil PGI; 1 splash water; 1 dash lemon juice; salt, herbs

If you really want to impress your guests, serve them a delicious pasta rose with scarlet runner bean filling.

Difficulty: difficult Total time: 1 h Portions: 4

Main Courses with pumpkin seed oil with styrian scarlet runner beans

Pasta Rose Dough

250 g flour (plain)
100 g egg yolk
10 g Steirerkraft Pumpkin Seed Oil PGI
58 g water
5 g salt

Pasta Filling

1 onion
90 g bacon
100 g Steirerkraft Styrian scarlet runner beans PDO, ready-to-eat
60 g crème fraîche
salt, pepper

Pumpkin Seed Oil Hollandaise

2 egg yolks
200 g butter
50 g Steirerkraft Pumpkin Seed Oil PGI
1 splash water
1 dash lemon juice
salt, herbs

Pumpkin seed oil Premium

500ml

€ 17,00 incl. VAT, excl. shippingAdd to basket

Kürbiskernöl Flasche auf schwarzem Hintergrund, Steirer Kraft Marke.

Scarlet runner beans ready-to-eat

425ml

€ 3,99 incl. VAT, excl. shippingAdd to basket

Dosen mit steirischen Käferbohnen, grüne Verpackung, Nahaufnahme.

Preparation

For the pasta dough, knead the flour, salt, and pumpkin seed oil into a smooth dough. Wrap in plastic wrap and let rest for at least 30 minutes.
Meanwhile, prepare the filling: sauté the onion in oil, then add the diced bacon and fry along with it. Chop the scarlet runner beans and briefly fry them too. In a bowl, season the mixture with salt and pepper, stir in the crème fraîche, and set aside.
Now for the pasta machine: roll the dough out thinly and cut it into strips about 10 cm wide. Spread the scarlet runner bean and bacon filling along the strip in a continuous line. Fold the strip together lengthwise and press lightly, or dampen with a little water so the edges stick together. Trim off the excess edge with a pasta cutter. Roll this strip up like a rose and gently simmer in salted water, or steam in a steamer.
While the pasta cooks, prepare the pumpkin seed oil hollandaise. Set up a bain-marie. Whisk the egg yolks with the splash of water in a metal bowl, then, over the bain-marie, whisk in the pumpkin seed oil while stirring constantly. Keep whisking vigorously until a light, airy sauce forms. Remove from the heat and season with salt and lemon juice.
To serve, place the pasta rose in the centre of a plate, coat with the hollandaise, and garnish with crispy bacon bits and fresh herbs.

Don't tell anyone

No need to fear the pasta rose! With a little patience and a steady hand, it’s guaranteed to succeed – and it’s the ultimate showstopper at the table!