Spinach and Cheese Tortelloni "Pasticcio" with Leek Crème
Pasticcio is a savory baked pasta dish or pie that is prepared in regions around the Mediterranean and Greece. In the US this dish is similar to what would be considered a traditional casserole.
1 large shallot (minced)
1 tbsp butter
1 cup heavy cream
8 oz Crescenza cheese
1 cup vegetable stock
1 cup Parmigiano Reggiano (grated)
2 large leeks
TT extra virgin olive oil
TT salt and pepper
Sauté shallots and leeks with butter until soft. Add heavy cream, then reduce by half. Turn down the heat and incorporate the Crescenza, melting it slowly. Season with salt and pepper. Place in a small bowl and puree, adding vegetable stock slowly to adjust thickness. Season, set aside and keep warm. Blanch tortelloni for 3 minutes, strain and toss in the crescenza cream. Place tortelloni in a small baking dish and pack them tightly. Sprinkle with Parmigiano Reggiano then broil until cheese turn golden brown. Plate accordingly with additional sauce.
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