Tort and Cheese

Tort and Cheese Recipe - Delicious Vegetarian Italian Dish

Region / culture: Italy | Servings: 4 |

Vegetarian diet

Introduction

Tort and Cheese is a delicious and comforting dish that combines the flavors of Italian sausage, broccoli rabe, and a creamy cheese sauce served over tri-colored tortellini. This recipe is perfect for a cozy night in or a special dinner with loved ones.

History

Tort and Cheese is a modern twist on traditional Italian pasta dishes. The combination of sausage, broccoli rabe, and cheese sauce creates a flavorful and satisfying meal that is sure to please any palate.

Ingredients

1 tbsp vegetable oil
4 links Italian-flavored soy sausage, thinly sliced on diagonal
1 bunch broccoli rabe, trimmed
3 tbsp soy margarine or butter
3 tbsp all-purpose flour
1 cup low-fat milk or soy milk
2 cups shredded low-fat or regular cheddar cheese
1 tsp minced garlic
1 tsp dried oregano
0.5 tsp crushed red pepper, optional
salt and freshly ground black pepper to taste
1 10 oz (283 g) package fresh tri-colored tortellini or other gourmet-flavored tortellini

How to prepare

1. Heat oil in a large skillet over medium heat and sauté the sausage until browned, about 5 minutes.
2. Meanwhile, steam the broccoli rabe with the water on its leaves in a covered saucepan just until wilted. Remove from heat and drain thoroughly, squeezing out excess water by hand when cool enough to handle. Set aside and keep warm.
3. To make the roux, heat margarine over medium heat and, when melted, stir in flour. Add milk and cheese all at once, and whisk until the cheese melts and the sauce thickens. Stir in garlic, oregano, crushed red pepper (if using), and salt and pepper to taste.
4. Bring a large pot of lightly salted water to a boil, and add tortellini. Cook for about 4 minutes, or until tender, and drain.
5. To serve, arrange 4 equal portions of broccoli rabe on each plate. Top with tortellini, cheese sauce, and sausage.

Variations

Substitute regular Italian sausage for the soy sausage for a meatier flavor.
Use spinach or kale in place of broccoli rabe for a different twist on the dish.
Add sun-dried tomatoes or roasted red peppers for extra flavor.

Cooking Tips & Tricks

Be sure to thoroughly drain the broccoli rabe after steaming to prevent the dish from becoming too watery.

- Use a good quality low-cheddar cheese for the best flavor in the cheese sauce.

- Adjust the amount of crushed red pepper to suit your taste preferences for spiciness.

Serving Suggestions

Serve Tort and Cheese with a side salad or garlic bread for a complete meal. Pair with a glass of red wine for a perfect dining experience.

Cooking Techniques

Sauté the sausage until browned for added depth of flavor.

- Steam the broccoli rabe to retain its vibrant color and nutrients.

- Whisk the cheese sauce constantly to prevent lumps and ensure a smooth texture.

Ingredient Substitutions

Use regular milk or almond milk in place of soy milk.

- Swap out the low-cheddar cheese for another type of shredded cheese, such as mozzarella or Parmesan.

- Use regular Italian sausage or chicken sausage instead of soy sausage.

Make Ahead Tips

Prepare the cheese sauce and sausage ahead of time and reheat before serving.

- Cook the tortellini and broccoli rabe in advance and assemble the dish just before serving.

Presentation Ideas

Garnish with fresh parsley or basil for a pop of color. - Serve in individual bowls or on a platter for a beautiful presentation. - Sprinkle with extra cheese or breadcrumbs for added texture.

Pairing Recommendations

Pair Tort and Cheese with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

- Serve with a side of garlic bread or a simple green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through, adding a splash of milk to the cheese sauce if needed.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 3g

- Sugars: 2g

Fats

- Total Fat: 22g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 18g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 60%

- Calcium: 30%

- Iron: 15%

Alergens

Contains soy and dairy

Summary

Tort and Cheese is a balanced meal that provides a good source of protein, vitamins, and minerals. It is relatively high in fat and calories, so it should be enjoyed in moderation as part of a well-rounded diet.

Summary

Tort and Cheese is a flavorful and satisfying dish that combines the richness of Italian sausage, the freshness of broccoli rabe, and the creaminess of a cheese sauce. This recipe is perfect for a cozy night in or a special dinner with loved ones. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Tort and Cheese. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. Maria was known for her delicious home-cooked meals, and that day she had a special surprise for me. As I walked into her kitchen, the aroma of herbs and spices filled the air, and my stomach grumbled in anticipation.

Maria greeted me with a warm smile and handed me a plate of Tort and Cheese. I had never heard of this dish before, but as soon as I took my first bite, I knew I had to learn how to make it. The creamy cheese, tender tortilla, and flavorful herbs blended together perfectly, creating a truly unforgettable taste sensation.

I begged Maria to teach me her recipe, and she chuckled at my enthusiasm. "It's a family secret," she said with a wink. But after a little coaxing and flattery, she finally relented and agreed to show me how to make Tort and Cheese.

Maria began by explaining the importance of using fresh ingredients and taking your time to layer the flavors just right. She showed me how to make the tortillas from scratch, mixing the flour, water, and a pinch of salt until the dough was smooth and pliable. She then rolled out the dough into thin circles and cooked them on a hot griddle until they were golden brown and slightly crispy.

Next, Maria grated a generous amount of cheese and sprinkled it over the warm tortillas, letting it melt and ooze into every crevice. She then added a mixture of herbs and spices, including oregano, basil, and garlic, giving the dish a fragrant and savory aroma.

After a few minutes in the oven, the Tort and Cheese emerged hot and bubbly, the cheese melted and gooey, the tortillas crispy and golden. Maria plated the dish and served it to me with a side of fresh salsa and sour cream.

As I took my first bite, I closed my eyes and savored the flavors dancing on my taste buds. It was even more delicious than I remembered, and I couldn't believe that I had made it myself. Maria smiled at my expression of pure joy and satisfaction, knowing that she had passed down her cherished recipe to me.

From that day on, I continued to make Tort and Cheese for my family and friends, sharing the recipe with anyone who asked. Each time I cooked the dish, I felt a connection to Maria and the memories we had shared in her kitchen. The simple act of preparing and enjoying a meal together had forged a bond that would last a lifetime.

Over the years, I have added my own twists and variations to the recipe, experimenting with different cheeses, herbs, and toppings. But no matter how many times I make Tort and Cheese, it always brings me back to that summer day in Maria's kitchen, where I learned to create a dish that would become a beloved family favorite.

I am grateful for the gift of Maria's recipe and the countless memories it has created for me and my loved ones. Cooking has always been a way for me to express my love and creativity, and I am proud to carry on the tradition of making Tort and Cheese in honor of my dear friend. As I sit down to enjoy a steaming plate of this delicious dish, I can't help but smile and think of Maria, knowing that she is with me in spirit, sharing in the joy of a meal made with love and care.