Tortellini Gratinati, Tortellini Au Gratin

If a more sumptuous version of tortellini in cream sauce is desired as the main course.

Cook a béchamel sauce from 60 g butter, flour and milk.

Season with salt and pepper and season with freshly grated nutmeg. Mix the hot tortellini on the spot with 2 tbsp of butter to prevent them from sticking together. Place in an ovenproof dish lined with butter and alternately spread a small amount of cream, a small amount of butter flakes and cheese evenly over the top. On top, in place of the cream, evenly distribute the bechamel sauce, which is as hot as possible. Sprinkle again Parmesan cheese and butter flakes and bake in the oven. This is a very tasty and elegant way of preparation, but you can only enjoy it if you don’t think about the calories! I use to this recipe ever the sauce as it was prepared at home and simply called because of its delicacy: velvet sauce.

Velvet or butter sauce This is the name generally given to those white sauces that are served with white cauliflower, sausage meat, etc. It is also used as a binder for a rice sauce to stuff chicken. The housewife is proud to use only butter in this case, and she knows how to prepare this sauce, for whatever it is intended, with much love and care. Once the butter is lightly heated, the flour is added and a light mixture is stirred with a wooden spatula.

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