Green tortelloni with gorgonzola
Tortelloni with gorgonzola is a classic combination that regularly acquires a twist. And if you have visited the Gorgonzola D.O.P. area around Novara, Bergamo, Milan and Pavia you’ll know there is no end to the creativity.
This recipe has been adapted from a Gorgonzola Recipe Book, where it is attributed to the cook Paolo Viviani, who works at a restaurant in Novara.
His version is jet black from the use of vegetal charcoal. An alternative could be squid ink, I presume, but neither of these two additives could be found in my cupboard, so I made the green spinach version instead. The colour shock on a plate is quite effective. Especially in winter when most foods are dull brown.