This unusual but light recipe is inspired by the leftover bits from Maggie’s perfect cheese plate. Instead of throwing out a perfectly good rind, use it to impart distinctive flavor to a clean tortellini broth. For more cheesy leftovers, check out Blue Cheese Baked Potatoes, Jam and Cheese Crepes, and Bake-and-Broil Pasta. -Amy
Parmesan Broth with Tortellini
Make a from-scratch chicken stock (or defrost a pint from the freezer) and toss in the rind from a wedge of good Parmesan to further salt and flavor it up. (Or make an entirely cheesy broth.) Yank out the rind before tossing in some quick-cooking fresh tortellini.
Serve in a deep bowl with more grated cheese on top.
Photos courtesy of Heidi/White Loft Photography and food styling by Catrine Kelty.
Eat Boutique discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on Twitter, Facebook, Instagram, Tumblr and Pinterest.
Latest posts by Maggie Battista (see all)
- Maggie’s Kitchen Memo: Thanksgiving Cocktails, Cranberry Muffins, Cookbooks & Food Gifts - November 24, 2014
- Maggie’s Kitchen Memo: Thanksgiving, Small Business Saturday Sale, and Aged Eggnog - November 17, 2014
- Pickled Fennel - November 16, 2014