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Spinach Tortelloni with Leeks and Gorgonzola

This recipe is from the book Delia's How to Cheat at Cooking which was published in 2008, therefore you may have difficulty finding the exact ingredients that were available then.  We have kept these recipes on the site as we know many people have adapted them to what is currently available.

 
 
 Spinach Tortelloni with Leeks and Gorgonzola

  Serves 4

Ingredients
 300g pack fresh spinach and ricotta tortelloni (Tesco or Sainsbury’s)
 2 medium leeks, cleaned, cut in half lengthways and chopped small
 200g Gorgonzola Piccante, cut into cubes
 200ml tub half-fat crème fraîche
 whole nutmeg, for grating
 1 heaped tablespoon dried breadcrumbs (Waitrose Cooks’ Ingredients) or 1 heaped tablespoon dried ciabatta breadcrumbs (Tesco Finest)
 1 heaped tablespoon fresh ready-grated Parmesan
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Equipment
You’ll also need a medium-sized heatproof gratin dish.

This recipe is from Delia's How To Cheat at Cooking.  Please see intro.

Method

First, in a wide pan, heat the crème fraîche, then add the leeks along with a good seasoning of salt and pepper. Keep the heat low and let them cook gently for about 5 minutes without a lid.

Meanwhile pre-heat the grill and fill a saucepan with 1.5 litres of very hot water, add a few drops of oil and some salt and bring it up to the boil.

Now give the leeks a stir and grate in the nutmeg, and when they’re tender remove them from the heat. When the water bubbles, add the tortelloni and time it to cook for 2 minutes.

After that drain it quickly in a colander, then leaving some of the water clinging to it tip it into the saucepan to join the leeks.

Give it all a good stir, then using a spatula, spoon it all into the gratin dish, stirring in half the gorgonzola and scattering the rest on top.

To finish off mix the ciabatta breadcrumbs and grated Parmesan together then sprinkle this all over, whack it under the grill (about 3 inches from the heat) and give it about 1½ minutes, or until the crumbs have become brown and crisp.

A leafy salad with raw strips of fennel and a lemon dressing would be the ideal accompaniment.

 

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