Tortelloni di Porri

Leek makes a novel stuffing for pasta. The way it is handled in this recipe, however, illustrates a fundamental Italian approach. The leek is cooked down slowly, its liquid evaporated, then it is browned. Following that, it is chopped and mixed with egg, Parmesan, and nutmeg. Thus a new stuffing acquires a recognizably Italian taste.

Stuffing for pasta can be done with a variety of vegetables, cheeses, meats, or fish. It must not contain large pieces of anything; nor may it resemble