Porcini Mushroom Tortelloni

Description

Sautéed Porcini mushrooms, garlic and thyme finished with white wine and Grana Padano cheese.

At a Glance

Item Code

40298

Weight

6 lbs

Case Count

190 each

Dimensions

1.75" x 1.75"

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Recipe Ideas

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Porcini Mushroom Tortelloni “alla Fiamminga”

Ingredients (4 servings):

  • 20 tortelloni
  • 16 oz veal loin (thinly sliced)
  • 16 oz julienned onion
  • 1 pt Belgian stout
  • 2 Tbs butter
  • 4 oz veal demi glace
  • TT salt and pepper
  • TT Parmigiano Reggiano

Directions:

Sauté onions in half of the butter until soft and translucent. In a separate skillet, briefly sauté veal, add Belgium stout, demi glace, and salt and pepper. Reduce by 2/3. In 4 oven proof ramekins layer the onion and veal. Add any juices and bake uncovered for 25 minutes at 350°F. Plate the onion/meat combination and toss the hot tortelloni in braising liquids. Top the Fiamminga with tortelloni, and Parmigiano Reggiano.

About the Dish:

“"Alla Fiamminga" is a classic dish that utilized Belgian style beer. Once traditionally made with wild boar it has been modernized by culinary trends and is primarily made today with beef or veal.”

Porcini Mushroom Tortelloni with Beef “Tagliata”, Broccoli Rabe and Robiola Cream

Ingredients (4 servings):

  • 32 tortelloni
  • 1 ½ lb Beef Skirt Steak
  • 1 cup Heavy Whipping Cream
  • 6 oz Robiola cheese (or Boursin)
  • 1 small shallot, shaved
  • 1 tsp unsalted butter
  • 1 bunch of Broccoli Rabe, blanched
  • 2 garlic cloves
  • 1 tsp anchovy paste
  • Extra Virgin Olive Oil
  • Fresh cracked black pepper
  • Kosher salt

Directions:

Marinate steak with garlic, olive oil, and rosemary for 8 hours. Season skirt steak heavily with salt and pepper. Grill steak to a medium rare. Let it rest for 5-7 minutes then thinly slice against the grain and arrange onto serving plates. Drizzle with EVOO. Warm heavy cream and reduce by half. Add butter and Robiola. Stir off of the heat until cheese is completely dissolved. Season with salt. Heat olive oil in a non-stick skillet. Add garlic and anchovy paste. Cook until golden. Add broccoli rabe and sauté. Blanch tortelloni for 2 minutes then toss in the skillet with broccoli rabe. Spoon robiola cream over the steak. Top it off with tortelloni and broccoli rabe.

About the Dish:

“Tagliata in Italian means “cut” and it refers to a particular cut of meat ‘entrecote or contre filet’ (aka ribeye and porterhouse steak), which is grilled to a medium rare temprature and served thinly sliced. “Robiola” is a popular Italian cheese known for its distinctive creaminess and sour taste.”

Porcini Mushroom Tortelloni with Sweet Corn Soup

Ingredients (4 servings):

  • 20 tortelloni
  • ¼ lb butter
  • 6 ea corn, whole cobs
  • 1 ea bouquet garni
  • 1 ea onion
  • 1 ea leeks
  • ½ cup celery (fine diced)
  • ½ cup cream
  • TT salt and pepper
  • TT cayenne pepper
  • TT parsley (chopped)

Directions:

Remove corn kernels form the cob. Place the cobs in water and boil with bouguet garni to make a stock. Sweat onions and leeks in butter until soft. Add corn and continue to cook until tender. Puree the corn and onions while adding the strained stock. Enrich with cream and season. Briefly sauté celery in olive oil and toss with cooked tortelloni. Plate accordingly with soup and garnish with fresh parsley.

About the Dish:

“Inspired by the flavors of fresh corn, one of the world’s most influential foods throughout history. In Italy the season for fresh corn is similar to that in the US, crops mature by early summer to late autumn.”

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