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🍰 Creamy Gorgonzola Fondue with Tortellini and Grilled Vegetables

1702 kcal · 30 min · 4 servings

Ingredients

• 200 g Tortellini
• Salt
• Pepper (from the mill)
• 1 Eggplant
• 2 Zucchini
• 2 tbsp Oil
• 1 Garlic clove
• 150 g mixed olives (pitted)
• 0.25 l White wine
• 200 g Crème fraîche
• 400 g Gorgonzola
• 2 tsp Cornstarch
• 2 tbsp Grappa

Instructions

1. 1. Bring water to a boil and cook the tortellini according to the package instructions.
2. 2. Wash the eggplant and zucchini thoroughly and pat them dry with a kitchen towel.
3. 3. Slice the vegetables into rounds about 1 centimeter thick.
4. 4. Heat some oil in a large frying pan.
5. 5. Peel the garlic clove and press it directly into the hot oil.
6. 6. Fry the vegetable slices in batches in the pan until golden brown on each side.
7. 7. Remove the fried vegetables from the pan and set them aside.
8. 8. Halve the warm vegetable slices.
9. 9. Season the vegetables with a pinch of salt and freshly ground pepper.
10. 10. Drain the cooking water from the tortellini.
11. 11. Arrange the tortellini on a large platter.
12. 12. Decoratively arrange the olives, halved eggplant, and zucchini slices on the platter.
13. 13. Pour the wine into a caquelon (or a small fireproof dish) and heat it over low heat.
14. 14. Stir the crème fraîche into the warm wine.
15. 15. Remove the hard rind from the Gorgonzola cheese.
16. 16. Cut the cheese into small cubes or pieces.
17. 17. Melt the cheese into the wine-cream mixture, stirring constantly.
18. 18. Mix the cornstarch with the grappa in a small bowl.
19. 19. Pour the starch-grappa mixture into the cheese sauce and stir well until smooth.

Nutrition per serving

• kcal: 1702
• Protein: 60 g · Fett/Fat: 115 g · Carbs: 77 g