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Tortellini in Preserved Lemon Brodo
From the cookbook "Third Culture Cooking" by Zaynab Issa, this recipe is a quick-fix dinner thanks to store-bought tortellini and chicken broth.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Zaynab Issa📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Melt ¼ cup (½ stick/55 g) unsalted butter in a large pot over medium heat. Lay 1 small preserved lemon, thinly sliced, seeds removed, across the bottom in an even layer. Cook until the butter begins to smell nutty and starts to brown, 3–⏱️ 5 minutes. Add the 3 garlic cloves, minced, stir to combine, and cook until fragrant and golden around the edges, another ⏱️ 2 minutes or so. Add 8 cups (1.9 L) drinkable chicken broth and stir to combine.
2
Increase the heat to high and bring to a boil. Add 1¼ lb. (570 g) fresh cheese tortellini and cook in the broth according to the package directions, usually 3–⏱️ 5 minutes.
3
Divide the tortellini among bowls, pour over the broth, and serve with freshly cracked black pepper, a heap of grated Parmesan cheese, some lemon zest, and a squeeze of lemon.
(1.9 L) drinkable chicken broth8 cupsFreshly cracked black pepper, for servingGrated Parmesan cheese, for serving
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