Fonduta Tortellacci

Description

Imported Grana Padano, Piave Stravecchio, and fontina cheeses with a hint of white truffle.

At a Glance

Item Code

40278

Weight

2/3 lbs

Case Count

90 each

Dimensions

2.25" x 2.25"

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Recipe Ideas

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Fonduta Tortellacci with Blackened Chicken and Roasted Red Pepper & Poblano Cream Sauce

Ingredients (4 servings):

  • For Roasted Red Pepper Cream Sauce
  • 1 c. heavy cream
  • 1 8oz jar roasted red peppers, drained
  • ½ c. parmesan cheese
  • ½ c. chicken stock
  • 2 tsp blackening spice
  • For Pasta and Chicken
  • 1 lb (about 16 pieces) Fonduta Tortellacci
  • 2 chicken breasts
  • Blackening spice to coat chicken
  • 1 poblano pepper, seeded and thinly sliced
  • 2 tsp olive oil
  • 1 tsp chopped garlic
  • pinch of crushed red pepper flakes
  • shaved Parmesan, for garnish
  • parsley, for garnish

Directions:

To prepare cream sauce: Combine cream, roasted peppers, cheese, chicken stock, and blackening spice in blender and process until smooth. Set aside. For pasta and chicken: season chicken heavily with blackening spice. Grill until cooked through. Slice on a bias cut and set aside. In a large skillet, sauté poblano pepper strips in olive oil over high heat for about two minutes, add chopped garlic and red pepper flakes, saute for 30 seconds. Add roasted red pepper cream and cook for about 5 minutes, until sauce is slightly reduced and thickened. While sauce is reducing, cook tortellacci according to directions, drain, and add to cream sauce. Plate with chicken and top with shaved parmesan and parsley.

About the Dish:

“This dish was created by Louisa's Regional Sales Manager, Corey Marasso. He says "Tortellacci is the largest of the tortellini family. Legend has it that tortellini was inspired by Venus, the goddess of love, who once stayed at a local tavern in the town of Castelfranco Emilia, halfway between the gastronomic Bologna and Modena. The innkeeper spied on his guest through a keyhole in her room and got a partial glimpse of her. Struck by what he saw, he rushed to his kitchen, rolled out a sheet of fresh egg pasta, and invented a shape inspired by Venus' navel.”

Tortellacci Fonduta with Barbera Poached Pear, Lavender Beurre Blanc and Crisp Coppa

Ingredients (4 servings):

  • 20 ea Fonduta tortellacci
  • 4 ea small pears, peeled
  • 1 liter Barbera wine
  • 1 orange zest in large pieces
  • 1 cinnamon stick
  • 5 ea juniper berries
  • 1 bay leaf
  • 4 lavender sprigs
  • 1 shallot, minced
  • 1/4 cup dry white wine
  • 1 lb butter, unsalted cut into chunks
  • 4 slices Coppa

Directions:

in a small tall pot place Barbera, orange zest, cinnamon stick, juniper berries, bay leaf and bring to a simmer. Add pears and poach for 30-40 minutes. Remove pears, set aside, and keep warm. Strain juices then return to the stove and reduce until thick. in a double boiler place shallots with 1 tbsp. of butter and cook until translucent. Add white wine, lavender and reduce. Incorporate butter (little at a time) and whisk until emulsified. Discard solids, keep warm. Flash fry Coppa slices and set aside. mirror lavender beurre blanc onto serving plate. Arrange ravioli and poached pear slices. Garnish with Barbera reduction and crisp Coppa.

About the Dish:

“Barbera is an Italian red wine from the Piedmont region and it is made from the Barbera grape variety. Barbera is usually aged for at least one year (in oak or chestnut barrels). Barbera Superiore has higher alcohol content and it is usually aged for 10 to 20 years in small oak barrels.”

Tortellacci Fonduta with Bresaola, Arugula Pesto and Shiitake Mushrooms

Ingredients (4 servings):

  • 20 tortellacci
  • 4 cups arugula
  • ¼ cup walnuts
  • ¼ cup Pecorino Fiore
  • ¼ cup Grana Padano
  • 1 ea garlic clove
  • 1 cup extra virgin olive oil
  • 8 oz Bresaola (sliced thin)
  • 1 small shallot, minced
  • 4 oz Shiitake mushrooms (stemmed)
  • TT salt and pepper
  • TT Grana Padano

Directions:

Soak arugula in cold water for 5 minutes then drain. In blender combine oil, garlic, walnuts, Pecorino and Grana Padano Cheese. Add arugula and blend until pureed, adjusting consistency with cold water. Season to taste. Sauté mushrooms and shallots in butter. Season with salt and pepper. Toss hot pasta in room temperature pesto and adjust consistency with pasta water if necessary. Arrange ravioli with mushrooms, Grana Padano, fresh arugula and Bresaola.

About the Dish:

“Originating in Valtellina, a valley in the northern Italian region of Lombardy, Bresaola is a well-known salume. It is made from air dried, salted beef that is taken from the top round cut of the steer.”

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