This create this recipe one random weekend at home with whatever materials I had in the fridge! I used fresh tortellini (but you can do it with packaged), a Cretan gruyere brought from the island and a sausage from Mykonos. The dish taste like Greece but it could even be served in a New York restaurant!
For the cream gruyere I made a kind of sauce and “finished” the dish with gratinating few minutes in the oven.
Read also:
Ingredients
For the cream gruyere:-
,
- 50 gr margarine with butter ,
- 50 gr flour ,
- 500 ml milk ,
- 200 gr Gruyère, grated ,
- salt and pepper ,
- 2 yolks
-
,
- 1 sausage (Mykonos variety preferably) ,
- 400 gr tortellini ,
- 4 eggs
Instructions
For the cream gruyere:-
,
- Heat the milk in a saucepan and in another pot melt the margarine with butter. ,
- Pour the flour in margarine with butter, roast slightly and slowly add the milk. ,
- It needs a good stirring with the wire every time you pour milk into the mixture, so as not to clot our mix. ,
- Continue until you take all the milk and leave to heat until the cream thickens. ,
- Then add the grated Gruyere cheese and continue stirring. ,
- After removing the pot from the fire, add the 2 yolks, salt, pepper and stir.
-
,
- Cut the sausage into small cubes and saute on a hot non-stick pan, untill it gets some color. ,
- Boil the tortellini according to the instructions of the package. ,
- In a large bowl mix the cream gruyere with diced sausage and cooked tortellini and transfer to a baking dish. ,
- Bake in a well preheated oven at 180 ° C for 20 minutes or until it gets a nice golden color. ,
- Finally, fry 4 eggs, place them over cooked tortellini and serve
