Bring a pot of water to a boil and add
Sea Salt (1 pinch)
Cheese Tortellini (1 pckg)
according to package instructions, until al dente.
Into a saucepan, add
Butter (3 1/2 Tbsp)
. Once melted, add
All-Purpose Flour (1/2 cup)
and whisk until mixture comes together.
Milk (2 cups)
a bit at a time, continuing to whisk as you do so.
Ground Cinnamon (1 pinch)
and a generous handful of
Parmesan Cheese (to taste)
. Stir to combine.
Pork Cheek (1 slab)
Into a pan, add
Extra-Virgin Olive Oil (as needed)
and the pork cheek. Cook for 3 minutes.
Add the bechamel sauce, a dollop of
Truffle Butter (to taste)
Milk (1 splash)
to the pan with the pork cheek. Stir well.
Preheat oven to 365 degrees F (180 degrees C).
Add the tortellini to the pan and stir to coat.
Add in a generous amount of
Provolone Cheese (to taste)
and mix until melted.
Sprinkle additional provolone and parmesan evenly over top.
Bake for 5 minutes, or until cheese is melted.
Serve warm and enjoy!