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Baked tortellini with gorgonzola and hazelnuts

Ingredients

For the sauce

  • 50g butter
  • 50g plain flour
  • 600ml milk
  • 200g gorgonzola, crumbled (GALBANI)
  • Fresh seasoning

You will also need

  • 600g cheese tortellini, ½ cooked (LE TORRI)
  • 1 tbsp olive oil (PREGO)
  • 25g butter
  • 2-3 leeks, finely sliced
  • 3 cloves garlic, crushed
  • 1 tbsp chopped fresh tarragon
  • juice of ½ lemon
  • 150g hazelnuts, toasted and roughly chopped

Method

Start this recipe by preparing the tortellini. Place them in a pan of salted boiling water and leave them till they are only half cooked. Place the tortellini in a colander and put aside. Next, prepare the gorgonzola sauce by melting the butter in a small saucepan. Add in the flour and cook for a minute. Add in the warm milk gradually, mixing at all times with a whisk. Finally, add in the gorgonzola cheese and season well with salt and pepper. While the sauce is cooling down, heat the oil and remaining butter in a pan and sauté together the garlic and leeks, for roughly 10 minutes. Add in the fresh tarragon, lemon juice, chopped hazelnuts, gorgonzola sauce and the ½ cooked tortellini. Mix together well, before pouring into a large oven-proof dish. Even out with a spatula, and bake in the oven for only 15-20 minutes, or until the top is golden brown.

Suggested accompanying wine: DELICATA Grand Vin  Hautevill Viognier D.O.K. Malta


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