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Last Modified: 08/20/10
First Published: 06/25/10
Views: 760 | | |
| Views: 760 |
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 | | With some tortellini on hand you can make so many different types of dishes, however sometimes we can stuck in tomato sauce, sausage rut and need something new and different. That's when this combination came into play: we sauteed fresh leeks with garlic and tomatoes, deglazed with dry vermouth and then added crumbled feta right in the pan along with the cooked tortellinis. This way, the feta just melted and integrated into the dish and the result was a very flavorful, slightly creamy dish, that everybody around the table enjoyed.
Servings: 4
Ingredients:
- 1 pack of cheese tortellini (enough for 4 servings)
- 2 tablespoons butter
- 2 leeks, washed and cut in slices
- 2 large tomatoes, chopped up
- 4 garlic cloves, minced
- ¼ cup of dry vermouth (or white wine)
- 1 piece of feta, chopped or crumbled finely
- juice of ½ lemon
- 1 teaspoon of balsamic vinegar
- salt and pepper
Method:
Sautee the leeks in the butter for about five minutes along with some salt. Cook the tortellini in plenty of boiling water. At this point add the tomatoes, garlic and the dry vermouth to the pan and let cook for about 3-4 minutes. Add the cooked, drained tortellini to the pan along with the crumbled feta, lemon juice and balsamic vinegar. Let everything come together in the pan for a few minutes, then add plenty of freshly ground pepper and serve immediately.
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