Tortellini Bistecca Recipe

Preparation Steps

1. 1

   Cook the Pasta

   In a large pot of boiling salted water, cook the cheese tortellini according to package instructions until al dente. Drain and set aside.

2. 2

   Prepare the Portobello Mushrooms

   Preheat the oven to 400°F (200°C). Clean the portobello mushrooms and remove the stems. Brush them with olive oil, season with salt and pepper, and roast in the oven for about 15 minutes until tender. Once done, slice them into strips.

3. 3

   Cook the Ribeye Steak

   Season the ribeye steak with salt and pepper. Heat a grill or skillet over medium-high heat and sear the steak for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Let it rest for 5 minutes before slicing against the grain.

4. 4

   Make the Sauce

   In a saucepan, add the garlic (minced) and sauté in olive oil over medium heat until fragrant. Pour in the Chianti wine and let it reduce by half. Add the heavy cream and Fontina cheese, stirring until the cheese melts and the sauce thickens. Season with salt and pepper to taste.

5. 5

   Combine and Serve

   In a large bowl, combine the cooked tortellini, roasted portobello mushrooms, and the cheese sauce. Toss gently to coat. Serve with sliced ribeye on top, garnished with fresh basil.