Region: Italy
Category: Pasta-Stuffed
Season: Any
Difficulty: Easy and Quick
In this preparation you can use store-bought cheese tortellini or the larger
tortelloni. Remember that although these three cheeses are delicious they are quite rich, so keep the portion size reasonable and if serving it as your only course then accompanied with a simple green salad would be enough. For drink, a sparkling white wine such as Asti Spumante or Prosecco is nice.
[photo: Clifford A. Wright]
Yield: Makes 2 servings
Preparation Time: 15 minutes
1/2 pound cheese tortellini
2 ounces Gorgonzola cheese, crumbled
2 ounces mascarpone cheese
2 ounces taleggio cheese, diced
Freshly ground black pepper to taste
1. Bring a large pot of abundantly salted water to a rolling boil, then cook the tortellini until tender and floating on top of the water. Drain.
2. Meanwhile, in a small skillet or saucepan, melt the cheeses over low heat, stirring gently with a spoon.
3. Transfer the tortellini to a bowl and toss with the cheeses until well coated. Sprinkle on black pepper and serve.
Variation:
Note:
Posted: 12/28/2006