Creamy Leek & Blue Cheese Tortellini with an Apple & Walnut Salad
100gr blue cheese, skin off
50 gr toasted Walnuts chopped
20 gr curly Parsley chopped
1 leek (white only), washed and diced
1 tbsp chopped onion
1 tsp Olive oil
20ml white wine
6 wonton wrappers (the white round ones)
1 tsp chopped parsley
1/2 apple ,Granny Smith or Braeburn sliced julienne, and tossed with microcress and lemon juice just before needing it
In a food processor, put blue cheese, 1/2 of the chopped walnuts and parsley and blend into a paste. Put in a piping bag and refrigerate slightly..
In a pot, sweat off the onion in olive oil for 3 minutes, until it loses it’s colour, then deglaze with white wine, reduce by ½. Then add the cream and reduce to obtain a thick consistency.
Add leek, mix thoroughly and cook for 5 minutes, season to taste with pepper, salt and nutmeg (optional).
Put the wonton wrapper flat on a bench top and pipe a decent amount in the first 1/2 of the round. Using a brush, wet the side with water and fold in to obtain a 1/2 moon. Putting it around your finger, fold it and stick it with a touch of water to obtain a nice tortellini shape.
Repeat the process 5 more times and refrigerate for 1 hour
Bring a pot of water to the boil and drop the tortellini in, they will only take 4 to 5 minutes to cook. Take out and drain.
In a pan melt the butter with the remaining chopped walnuts until golden brown, add the parsley and a squeeze of 1/2 a lemon.
In a soup bowl put a good spoonful of the creamed leek into the middle, arrange 3 tortellini per person on top of the leek, top up with the apple salad and sauce with the walnut butter making sure you dress it on top of each tortellini.
Serve with a nice Pinot Gris or Riesling