Friday, November 10, 2006
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Trattoria
Steve Stento
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Tortellini with
Gorgonzola Sauce
Bon Appetit Archives
Topping:
1/2
cup dry white breadcrumbs
1
tablespoon freshly grated Romano cheese
1
tablespoon olive oil
1/2
teaspoon dried oregano
1/2
teaspoon dried basil
Sauce:
1 3/4
cups heavy cream
4
ounces Gorgonzola cheese, crumbled
1/4
teaspoon ground nutmeg
1
pound cheese tortellini
For
topping: Mix all
ingredients in a medium bowl and set aside.
For
sauce: Simmer cream,
Gorgonzola and nutmeg in a large heavy saucepan over medium heat,
stirring, until cheese melts. Cook until mixture is reduced to thin sauce
consistency, stirring frequently, about 10 minutes.
Meanwhile,
cook tortellini in a large pot of boiling salted water until just tender,
stirring occasionally. Drain thoroughly.
Preheat
broiler. Add tortellini to sauce and stir until heated through. Transfer
to a large shallow heatproof baking dish. Sprinkle enough crumb topping
over pasta to cover lightly. Broil until top is lightly toasted.
Index - Side Dish Recipe
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