Tortellini in Preserved Lemon Brodo

Method

1. 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. 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. 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.

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