Chef Daniele Puleo from Cibo Divino Marketplace stops by Good Day for some easy Italian. The name may be tricky, but the this cheese tortellini dish with mushrooms, Gorgonzola and arugula is easy to make.
Tortellini ai Funghi, Gorgonzola e Rucola
1 lb cheese tortellini
1 cup sliced white mushrooms
1/2 cup sliced leeks
1 cup heavy cream
3 oz. Sharp Gorgonzola
1 cup arugula
1/4 cup toasted walnuts (chopped)
1/4 cup fresh grated Parmigiano Reggiano
1 oz. Unsalted butter
Pinch of salt
Pinch of pepper
On a sauté pan, start with warming up the butter with medium heat until melted, but not burnt. At that point, throw in the leeks and about fifteen seconds later, add mushrooms and stir well. Let the mixture simmer for a couple minutes, regulating the taste with salt and pepper.
Add cream and Gorgonzola cheese and keep stirring to bring all flavors together. When the sauce has thickened a little, throw in arugula and tortellini in short sequence and toss well.
Plate and finish by topping with Parmigiano and walnuts.
Note: Tortellini should be cooked in boiling water with one tablespoon of salt. The cooking process of tortellini should not take more than 3-4 minutes. Walnuts are toasted whole for ten minutes at 350 preheat oven and then chopped.