Gorgonzola And Walnut Sauce For Pumpkin Or Porcini Stuffed Tortellini Food

GORGONZOLA AND WALNUT SAUCE FOR PUMPKIN OR PORCINI-STUFFED TORTELLINI

Gorgonzola and Walnut Sauce for Pumpkin or Porcini-Stuffed Tortellini image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound Pumpkin, Gorgonzola or Porcini-stuffed tortellini
1/2 pound "Dolce" (sweet) Gorgonzola
1/4 cup chicken broth
1/4 cup Madeira
1/2 cup heavy cream
1 clove peeled smashed garlic
1 cup toasted walnuts, chopped
Salt and freshly ground black pepper

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 8 to 10 minutes. Meanwhile, crumble Gorgonzola in the top of a double boiler. Whisk in broth, Madeira and heavy cream, garlic clove and cook uncovered for 3 to 4 minutes or until the cheese has melted. Remove garlic clove. Drain the pasta, pat it dry and spoon into a deep dish. Top with spoonfuls of sauce and top with walnuts.

TORTELLINI IN PORCINI BROTH

Tortellini in Porcini Broth image

Provided by Food Network

Categories side-dish

Time 10h20m

Yield 2 main course servings

Number Of Ingredients 8

Ingredients

1 ounce dried Porcini or Polish mushrooms
2 cups warm water
1 teaspoon olive oil
4 ounces mixed wild and domestic mushrooms, trimmed and cut into thin slices
2 cups chicken broth
1 cup tortellini, stuffed with Porcini or plain cheese
Salt and freshly ground black pepper
Fresh finely cut chives for garnish

Steps:

If you haven't soaked the Porcini in advance (see note below) set combine Porcini and water in a saucepan and bring to a simmer; let soak for 20 minutes or until tender. Drain soaked Porcini, rinse them to remove grit; and chop them. Strain the soaking liquid through non-bleached paper towel or cotton cheesecloth-lined sieve; reserve for later.
Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and saute for a few seconds. Add the fresh mushrooms, cover and cook over very low heat until mushrooms are tender (if they begin to stick to the bottom of the pan, add a few spoonfuls of mushroom soaking liquid). Add reserved Porcini liquid and broth and bring to a simmer; add tortellini and cook, uncovered for 5 minutes or until tender. Season to taste with salt and pepper and portion out; garnish with chives.
NOTE - to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 quart of water; set in refrigerator overnight or for longer; remove soaked mushrooms and soaking liquid as needed.

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