?Tort? and Cheese
An adaptation of the popular mac-and-cheese concept, this entrée becomes more than a pasta side dish or simple luncheon entrée with the addition of steamed broccoli rabe and sautéed Italian-seasoned soy sausages. As accompaniments, slice ripened tomatoes for a salad
garnished with croutons, fresh basil leaves and perhaps slices of fresh mozzarella, and serve with wedges of toasted focaccia.
- 1 Tbs. vegetable oil
- 4 links Italian-flavored soy sausage, thinly sliced on diagonal
- 1 bunch broccoli rabe, trimmed
- 3 Tbs. soy margarine or butter
- 3 Tbs. all-purpose flour
- 1 cup low-fat milk or soy milk
- 2 cups shredded low-fat or regular cheddar cheese
- 1 tsp. minced garlic
- 1 tsp. dried oregano
- ½ tsp. crushed red pepper, optional
- Salt and freshly ground black pepper to taste
- 1 10-oz. pkg. fresh tri-colored tortellini or other gourmet-flavored tortellini
- Heat oil in large skillet over medium, and sauté sausage until brown, about 5 minutes.
- Meanwhile, steam broccoli rabe with the water on its leaves in covered saucepan just until wilted, remove from heat and drain thoroughly, squeezing out excess water by hand when cool enough to handle. Set aside and keep warm.
- To make roux, heat margarine over medium and, when melted, stir in flour. Add milk and cheese all at once, and whisk until cheese melts and sauce thickens. Stir in garlic, oregano, crushed red pepper, if using, and salt and pepper to taste.
- Bring large pot of lightly salted water to a boil, and add tortellini. Cook for about 4 minutes, or until tender, and drain.
- To serve, arrange 4 equal portions broccoli rabe on each plate. Top with tortellini, cheese sauce and sausage.
Since this dish has its roots in Italy, it’s sensible to consider a good Italian wine, such as Travignoli Chianti Rufina.