Thursday, March 10, 2011
Gorgonzola Tortellini still a treat despite its ubiquity
When I lived in Munich, one of my favorite non-German dishes was Cheese Tortellini with Gorgonzola Sauce. Because we were just over the Alps from Italy, there was no shortage of amazing Italian food in Bavaria, and I took as much advantage of that as I could. Since returning a decade ago (seriously?!?), a lot of the dishes that at the time seemed like they were only available in Europe since have migrated to Seattle. But I still like to make this dish on my own.
Cheese Tortellini with Gorgonzola Sauce
9-oz. package cheese tortellini
2 T. unsalted butter
1 clove garlic, minced
2 T. flour
1 c. fat-free half-n-half (or use cream and forgo the flour!)
1-2 oz. Gorgonzola
1 c. frozen peas
1 c. chopped ham
Cook tortellini according to package directions.
Meanwhile, melt butter in a skillet. Add garlic and flour, and stir with a whisk until thick and bubbly, about 2 minutes. Add half-n-half and continue whisking until the mixture comes to a boil and thickens. Turn the heat to low, add the Gorgonzola and stir until cheese is melted. Add peas and ham, stir until heated through.
Add tortellini to the sauce. Add a little of the water from the pot to moisten the sauce if it's too thick.