Gorgonzola Fondue with Tortellini
A creamy Gorgonzola fondue served with tender tortellini and fresh vegetables. Try this dish and more recipes from Spoonsparrow!
Ingredients
- 200 g tortellini
- Salt
- black pepper (freshly ground)
- 1 eggplant
- 2 Zucchini
- 2 tbsp oil
- 1 Garlic clove
- 150 g mixed olives (pitted)
- 0.25 l white wine
- 200 g crème fraîche
- 400 g Gorgonzola cheese
- 2 tsp cornstarch
- 2 tbsp grappa
Instructions
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1.
Cook the tortellini according to package instructions.
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2.
Wash, dry, and slice the eggplant and zucchini into 1 cm thick rounds. Heat oil in a pan, peel and press the garlic clove into it. Fry the vegetable slices in batches on both sides until golden, remove, halve, and season with salt and pepper. Drain the tortellini and arrange it on a platter with the olives, eggplant, and zucchini slices.
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3.
Heat the white wine gently in a caquelon with the crème fraîche. Remove the rind from the Gorgonzola, cut into small pieces, and melt into the mixture while stirring constantly. Whisk together the cornstarch and grappa, pour over the cheese sauce to thicken it. Place the fondue pot on a rechaud over low flame and serve immediately.
