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Tortellini with Béchamel

  • 1 hour and 5 minutes
  • Easy
  • First Courses

Ingredients: Per 6 servings

  • meat sauce
  • 2 lb tortellini
  • all-purpose flour
  • milk
  • salt
  • ½ cup heavy cream
  • grated Parmigiano Reggiano cheese
  • butter
  • white truffle

Preparation:

Prepare a meat sauce “alla bolognese” flavored with chicken giblets. Boil the “tortellini” in water and salt, leaving them fairly “al dente” and then dress with the meat sauce and a very liquid béchamel made with a knob of butter, half a tablespoon of flour, a glass of milk and the salt, finished off well away from the heat with the milk cream. Pour the sauce over the “tortellini” with a generous helping of grated Parmesan. Butter an oven-dish, pour in the “tortellini” and put into a very low oven for about twenty minutes so that they stew and gain flavor. After removing from the oven, slice on top a little white truffle, dust with Parmesan, and serve.