Tortellini with Flageolet Cream and Pancetta
This dish is the perfect way to transition from winter to spring. It’s hearty yet not heavy—its richness comes from a bean purée instead of cream, so while it’s deeply satisfying and tastes decadent, it won’t leave you feeling weighed down.
Chef Clayton Allen
Tortellini with Flageolet Cream and Pancetta
Ingredients:
Flagolet Bean Cream
-¼ Cup dried flageolet beans, soaked overnight
-2 Cups vegetable stock
-1 Sprig rosemary
-2 Tablespoons olive oil
-2 Shallots, minced
-2 Cloves garlic, minced
-1½ Cups grated Pecorino
-Salt and freshly cracked black pepper, to taste
Instructions:
1. Cook the beans: Strain the soaked beans and place them in a large pot with the vegetable stock and rosemary. Bring to a gentle simmer—avoid a rolling boil. Cover and cook until the beans are tender (about 40 minutes but check often). Around the 30-minute mark, season with about 2 tablespoons of salt.
2. Blend the beans: Once the beans are tender, discard the rosemary. Strain the beans, reserving the cooking liquid. Transfer the beans to a blender and blend on high, adding the reserved liquid as needed (or additional water or stock if you run out) to achieve a smooth, soupy consistency.
3. Sauté aromatics: While the beans cook, heat the olive oil in a small sauté pan over low heat. Add the shallots and garlic, cooking gently until soft. Season with salt and pepper. Remove from heat and set aside.
4. Combine and season: Transfer the bean purée to a large bowl. Stir in the sautéed shallot and garlic mixture along with the grated Pecorino. Season with salt and plenty of cracked black pepper. Keep warm until needed.
Ingredients:
For the Pasta
-1 Pound fresh tortellini (any variety you like)
-¼ Pound Pancetta, cut into lardons (½-inch chunks)
-1-2 Leeks, thinly sliced into rings
-2 Cups chopped broccoli rabe
-1 Cup cabbage, diced small
-3 cloves garlic, minced
-1 pinch red chili flakes
Instructions:
1. Render the pancetta: In a large sauté pan over medium-low heat, cook the pancetta until golden brown and crispy. Remove the pancetta with a slotted spoon, leaving the rendered fat in the pan.
2. Cook the vegetables: Increase the heat to medium and add the leeks. Cook until they begin to soften, then add the broccoli rabe and cabbage. Cook for another minute or so, just until the vegetables are tender.
3. Add aromatics: Stir in the garlic and red chili flakes, cooking for about a minute more. Return the pancetta to the pan, mix well, and taste for seasoning. Add salt if needed.
4. Prepare the tortellini: Cook the tortellini according to the package instructions. Drain well, then toss with the vegetable and pancetta mixture to keep everything warm.
To Serve: Spoon a generous portion of the bean cream onto the base of each plate, then top it with the tortellini and vegetable mixture. Finish with a drizzle of good olive oil and a few gratings of Pecorino. Enjoy!
Pair with Soter Vineyards Estates Pinot Noir