Cheese Mini Tortellini (Tortellini Piccolini)

Description

Custom blend of domestic cheeses including Swiss, ricotta, and Parmesan.

At a Glance

Item Code

40231

Weight

6 lbs

Case Count

1070 each

Dimensions

1''x 1''

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Recipe Ideas

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Kids Mac & Cheese Tortellini Pizza

Ingredients (4 servings):

  • ½ lb Tortellini
  • 16 inch pizza crust
  • 8 oz Cheddar cheese, shredded
  • 4 oz shredded Mozzarella
  • ½ cup 2% Milk
  • 1 oz salted butter

Directions:

In a skillet, heat milk and melt the Cheddar cheese on low heat, season. Blanch tortellini for 3 minutes, drain and toss gently with sauce and cold butter. Mix until butter is completely dissolved Preheat oven at 525 F for homemade pizza (or follow direction from a store bought pizza crust). Cook crust half way through (about 6 minutes) then cover pizza with mac & cheese tortellini. Sprinkle with mozzarella and bake pizza for 6 minutes longer or until cheese is golden brown.

About the Dish:

“Cheddar cheese is the second most popular cheese in the USA, behind Mozzarella. The state of Wisconsin is the largest producer of cheddar in America. Cheddar cheese is a semi soft, yellow to off white, sometimes "sharp" tasting, natural cheese that originated in the English village of Cheddar in Somerset. Mac & Cheese is a dish originated in England as well, consisting of cooked pasta and cheese (commonly cheddar). In the US the dish is considered to be "comfort food."”

Tortellini Piccolini with Russet Potato, Broccoli & Fontina Cream

Ingredients (4 servings):

  • 40 ea Tortellini Piccolini
  • 6 Russet potatoes, peeled and diced
  • 4 slices Pancetta
  • 2 carrots, brunoise
  • 1 small onion, brunoise
  • 1 cup, broccoli florets
  • 2 tbsp parsley
  • 1 cup Fontina cheese
  • 1 qt vegetable or chicken stock
  • 3 tbsp extra virgin olive oil
  • TT salt and pepper

Directions:

Preheat oven at 400 F and bake Pancetta until crisp. Set aside and crush pancetta into crumbles, once cold. Sweat onions in olive oil. Add carrots and potatoes and cook for a couple of minutes. Add stock and bring to a simmer. Cook for one hour until potatoes are dissolved (use immersion blender to smooth it out). Add broccoli florets, parsley and tortellini. Cook for 5 minutes longer. Turn off heat. Stir in Fontina and season with salt and pepper.

About the Dish:

“The word “russet” means “rough,” The American colonists initially used potatoes exclusively for animal feed. The unpredictable shape and bland taste made them generally disliked by most farmers. In the mid-1800s, Massachusetts horticulturist Luther Burbank created the hybrid recognized as the standard Russet potato. Most of the French fries made in North America and Europe are produced from Russet potatoes. Idaho farms grow the vast majority of all potatoes used in the United States. The term “Idaho potato” has become synonym for the Russet potatoes in most markets around the world.”

Tortellini Piccolini with San Marzano Tomatoes Bisque and Panna Acida

Ingredients (4 servings):

  • ½ lb Tortellini Piccolini
  • 1 cup heavy cream
  • 2 tbsp buttermilk
  • 2 San Marzano tomatoes, canned
  • 1 small onion , quartered
  • 1 carrot, halved
  • 1 celery stalk halved
  • 6 fresh basil leaves
  • 1 garlic clove whole
  • 3 tbsp extra virgin olive oil

Directions:

Panna Acida: combine heavy whipping cream and buttermilk, cover and let sit at room temperature for 12-16 hours. Stir in and refrigerate. Puree San Marzano tomatoes until smooth then strain to a fine sieve to remove seeds. Sweat onions, carrots, celery and garlic with olive oil in a pot. Add San Marzano tomatoes and bring to a simmer. Add basil and steep for 15 minutes. Season to taste. Strain solids out of the soup, return to the stove and simmer the tortellini for 3 minutes. Serve immediately with Panna Acida.

About the Dish:

“Panna acida literally translates to crème fraiche. It is soured with bacterial culture but is less sour than U.S. style sour cream and has a lower viscosity and a higher fat content.”

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