FARMINGTON, Conn. — It's springtime at Farmington's Butchers & Bakers! Chef Zach Schuman is in the FOX61 kitchen this morning, showing us how to make a delicious cheese tortellini dish with garlic and dandelion greens!
Butchers & Bakers is the 12th restaurant venture from the Locals 8 Restaurant Group. Located in The Exchange in Farmington the restaurant houses twin coal-fired ovens, three full bars, and one of central Connecticut’s largest outdoor patios. Learn more about the restaurant and see their menu here.
Garlic and dandelion cheese tortellini
Ingredients
8 ounces of cheese tortellini
1 each of garlic clove, chopped
1 cup of dandelion greens
2 each of garlic cloves sliced thin
1/2 cup of vegetable stock
1 tablespoon of butter
1/4 cup of parmesan cheese
2 tablespoons of olive oil
Instructions:
In a medium sauce pot, boil salted water to cook the tortellini.
In a saute pan on low heat, add the olive oil, garlic, and dandelion greens, and cook until they are soft.
Declase the pan with the vegetable stock, butter, and parmesan, and reduce by half.
Once the liquid is reduced, add to the tortellini and mix until the pasta is coated but not too wet.
Serve in a bowl with crisply garlic clove on top for a garnish.
To make the crispy garlic clove, slice the clove thin on a mandilion and fry it in oil until it's golden brown. Set it aside for the garnish.
Enjoy!
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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