A recipe with rich and distinctive autumn flavours, characterised by a soft and pervasive sauce.
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INGREDIENTS |
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Tortelloni con Gorgonzola La Collezione Barilla |
250 |
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g |
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Dry white wine |
100 |
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g |
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Whipping cream |
100 |
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g |
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Whole milk |
100 |
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g |
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Butter |
50 |
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g |
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Grated Parmigiano Reggiano cheese |
2 |
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tablespoons |
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Wheat Flour |
2 |
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tablespoons |
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White onion |
1 |
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Chopped italian parsley |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Slice the onion and soak it in the milk for 5 minutes, cover it in flour and fry it in boiling oil. |
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| 2. |
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To prepare the béchamel place a pan on the heat and melt the butter, add the flour mixing with a whisk to avoid lumps forming, add the milk, the cream, salt and pepper and bring to the boil. Pour in the white wine and remove from the heat. |
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| 3. |
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Cook the Tortelloni con Gorgonzola La Collezione Barilla in plenty of salted water, drain, sautée in the frying pan with the white wine cream and the grated Parmigiano Reggiano and garnish with the fried onion and the chopped parsley. |
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CHEF'S NOTE |
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For a more delicate preparation you can use milk instead of cream. |
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This dish definitely has a marked character that can be highlighted with a fragrant, delicately acidic, well-structured white wine - which we could also use in the cooking - such as a mild Prosecco or a Chardonnay. |
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