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.
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