Baked tortellini with truffle cream and cheeses

Boil the tortellini for less than the packet says: about seven minutes where it says ten.

For the bechamel, melt the butter, add the flour, and straight away start adding the milk a little at a time.

Toward the end, add a little cinnamon and parmesan.

Heat a little olive oil in a pan and cook the pig cheek a couple of minutes.

Add the bechamel and a little truffle cream and mix well; add a splash of milk only if too dense.

Add the tortellini and mix until well coated.

Mix in cubed provolone, then cover the top with more provolone.

Bake at 180C for about five minutes, or less, until the cheese melts.

Serve with more parmesan and a sprinkle of pepper.