Cooking Instructions
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Step 1
Bring a pot of water to a boil and add
Sea Salt (1 pinch)
. Cook
Cheese Tortellini (1 pckg)
according to package instructions, until al dente.
Step 2
Into a saucepan, add
Butter (3 1/2 Tbsp)
. Once melted, add
All-Purpose Flour (1/2 cup)
and whisk until mixture comes together.
Step 3
Add the
Milk (2 cups)
a bit at a time, continuing to whisk as you do so.
Step 4
Add the
Ground Cinnamon (1 pinch)
and a generous handful of
Parmesan Cheese (to taste)
. Stir to combine.
Step 5
Dice the
Pork Cheek (1 slab)
Step 6
Into a pan, add
Extra-Virgin Olive Oil (to taste)
and the pork cheek. Cook for 3 minutes.
Step 7
Add the bechamel sauce, a dollop of
Truffle Butter (to taste)
, and
Milk (1 splash)
to the pan with the pork cheek. Stir well.
Step 8
Preheat oven to 365 degrees F (180 degrees C).
Step 9
Add the tortellini to the pan and stir to coat.
Step 10
Add in a generous amount of
Provolone Cheese (to taste)
and mix until melted.
Step 11
Sprinkle additional provolone and parmesan evenly over top.
Step 12
Bake for 5 minutes, or until cheese is melted.
Step 13
Serve warm and enjoy!
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