Start this recipe by preparing the tortellini. Place them in a pan of salted boiling water and leave them till they are only half cooked. Place the tortellini in a colander and put aside. Next, prepare the gorgonzola sauce by melting the butter in a small saucepan. Add in the flour and cook for a minute. Add in the warm milk gradually, mixing at all times with a whisk. Finally, add in the gorgonzola cheese and season well with salt and pepper. While the sauce is cooling down, heat the oil and remaining butter in a pan and sauté together the garlic and leeks, for roughly 10 minutes. Add in the fresh tarragon, lemon juice, chopped hazelnuts, gorgonzola sauce and the ½ cooked tortellini. Mix together well, before pouring into a large oven-proof dish. Even out with a spatula, and bake in the oven for only 15-20 minutes, or until the top is golden brown.

Suggested accompanying wine: DELICATA Grand Vin Hautevill Viognier D.O.K. Malta