From:  Art
Date:   February 18, 2017

This is on my list of dishes to make when we get back home.

                   *  Exported from  MasterCook  *

Tortellini in Brodo

Recipe By     :  Food Network Magazine
Serving Size  :  8   Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    4 tablespoons extra-virgin olive oil
    4 leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed
    4 carrots, halved lengthwise and thinly sliced
    4 small celery stalks, thinly sliced
    8 cloves garlic, smashed
    8 cups low-sodium chicken broth
    1 medium piece Parmesan rind
    4 wide strips lemon zest (removed with a vegetable peeler)
    2 12-ounce bone-in smoked pork chops, diced (bone reserved)
    2 9-ounce packages refrigerated cheese or meat tortellini
    2 small heads escarole, chopped
    Freshly ground pepper

Heat the olive oil in a large pot over medium heat. Add the leeks, carrots, celery and garlic and cook, stirring occasionally, until the leeks wilt, about 5 minutes. Add 2 cups water, the chicken broth, parmesan rind, lemon zest and pork bone. Bring to a simmer and cook until the vegetables are almost tender, about 15 minutes.

Remove the Parmesan rind, lemon zest and pork bone from the pot with a slotted spoon. Bring the broth to a boil over medium heat. Add the tortellini, escarole and diced pork; season with pepper. Cook until the tortellini and escarole are tender, 4 to 5 minutes.

Cook's Note: Adding a Parmesan rind to soups and stews gives them rich flavor without a lot of fat.

Contributed to the FareShare Group by Art; 2017
www.fareshare.net

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Art Guyer
Washington County, MD

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