GEORGE'S RECIPE of THE MONTH.
 George has had a love of all things culinary from a very young age, and throughout his career, has worked with renowned chefs and food technologists. He discovered his passion for cooking at the age of five after spending time in his grandmother's restaurant. From then on, under his mother's guidance (who is a talented cook of her own accord) George recalls cooking anything his mother would let him, starting out with scrambled eggs and hamburgers and quickly moving on to fine Italian and French dishes.
After many years of honing and perfecting his culinary craft, George still enjoys what he humbly considers: "complimenting my family culinary experience," by taking courses in regional cuisines pertaining to the vegetable ingredient products his family specializes in, namely: Asian, French, Mediterranean, Mexican and Tex Mex.
Because of George's extensive knowledge and passion for food, he is a great resource to customers in helping them find the right ingredients for their recipe needs. "I need to understand what's happening in the kitchen," he explained. "If my client has an unfavorable flavor note, I need to be able to assess the situation to understand why." That extra level of service and care undoubtedly stems from his love of food and his work alike, which fortunately for George, go hand and hand.
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For Main Dish
1 small butternut squash (2 pounds), peeled and cut into 1-inch cubes
1/2 pound button or cremini mushrooms, stems trimmed and halved 1/4 cup fresh sage leaves 2 tablespoons GC Farms’ extra virgin olive oil sea salt and black pepper (to taste) 2 ounces grated Romano cheese, plus more for serving For Tortellini
1/2 cup ricotta cheese
1/4 cup grated Parmesan 2 tablespoons chopped spinach 1 egg 1/4 teaspoon fresh ground black pepper 1 pinch freshly grated nutmeg 1 pound fresh pasta 1 egg mixed with 1/2 teaspoon water |
  1 - Heat oven to 450° F. On 2 rimmed baking sheets, toss the squash and mushrooms with the sage, olive oil, salt, and pepper. Roast, tossing once and rotating pans halfway through, until the vegetables are tender, about 20 to 25 minutes.
2 - In a bowl combine first 6 ingredients to make tortellini filling.
3 - Using your preferred fresh pasta recipe, roll out your dough either by hand or by machine. Cut into 3-inch rounds with a round cookie cutter. Place 1/4 teaspoon into the center of each round. Brush egg wash (on the bottom half of the round and fold over to seal). Fold back around your finger and turn down the edge to form a tortellini.
4 - In half a gallon of rapidly boiling salted water add the tortellini in batches. Cook for 3 to 5 minutes, or until they float to the surface.
5 - Reserve 1/2 cup of the cooking water; drain the tortellini and return to the pot. Add the vegetables, Romano cheese, 1/4 cup of the cooking water, and 1/2 teaspoon salt and toss gently to coat (add more cooking water if the pasta seems dry). Sprinkle with additional Romano cheese and serve.
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                                                                                    NOV 2015
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