This recipe is one of Dan Pashman’s 5 Sleeper Hits from his cookbook, Anything’s Pastable. Dan doesn’t have favorites but this sleeper hit is one he says he will be making in his own home for years to come. With that kind of comment I just had to make this play on Italian Tortellini en Brodo. Anyways, tortellini (filled with cheese) and kimchi are two favorites and in a soup. It’s March which is a transitional month in Michigan from winter to spring and a perfect time to make it.
Tortellini in Kimchi Parmesan Brodo
Recipe by Dan Pashman, author of Anything’s Pastable, Adapted by Judi Graber
- 1 tbsp. unsalted butter
- 2 bacon slices, cut into 1/2-inch pieces
- 3 scallions, sliced, divided (I used green but you could use the whole onion)
- 1 cup cabbage kimchi, coarsely chopped
- 1/2-1 tbsp. gochugaru
- 4 cups chicken stock
- 1 lemon, quartered and seeded
- Parmesan rind (optional – I always add)
- 1-1/2 cups finely grated Parmesan, plus more for serving
- 1/2 tsp. freshly ground black pepper
- 8-10 oz. refrigerated tortellini (I used 6 oz. of dried cheese tortellini – spinach and cheese would be good)
Melt the butter in a large pot over medium heat. Add the bacon pieces and cook until the fat has rendered and the bacon begins to brown, 3-5 minutes. Reserve 2 tbsp. or so of the scallions to garnish and add the remaining scallions to the pot, stirring until fragrant, about 1 minute. Add the kimchi and cook, stirring occasionally, until it begins to soften, 2 to 4 minutes. Add the gochugaru and cook for 30 seconds, then add the stock, 2 cups of water, the lemon, Parmesan rind if using. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and cook for 15 minutes at a medium simmer.
Remove and discard the Parmesan rind. Use tongs to squeeze the lemon pieces to extract as much juice as possible. Remove and discard. Stirring constantly add the Parmesan to the broth along with the pepper, until the cheese has dissolved. Simmer for 5 minutes, then add the tortellini and cook according to package directions. The dried tortellini took 14 minutes; fresh would take less time.
Ladle the broth and tortellini into bowls, sprinkle with the reserved 2 tbsp. scallions and more Parmesan.
Recipe by cookingwithauntjuju.com
this certainly looks filling! Pastable? what a funny word 🙂
sherry https://sherryspickings.blogspot.com/
The title of Dan’s cookbook represents a philosophy that any ingredient or flavor combination can be used with pasta. Gone are the days of just spaghetti with a marinara sauce or pesto. You’re encouraged to create and use unconventional global flavors. This recipe with kimchi certainly is a good example. This is a favorite cookbook because fusion is so evident 🙂
Delicious!!!
Yes, it was Mimi – but not my favorite way to use kimchi 🙂
A combination that I would never have thought of. I enjoy fusion cooking and bet is was very flavorful.
This book is full of fusion recipes (see my comment above to Sherry). He’s a favorite chef, creator of cascatelli pasta, Sporkful – a podcast and of course this delicious cookbook with recipes that are fun to make 🙂
Looks delicious. Kimchi is one of my favorite condiments, so I’m sure I’d enjoy this dish. 🙂
Yes, I know you’re a big fan of kimchi but this recipe may be high on the author’s list but not on mine. I need to make it again and maybe change up the ingredients 🙂
Such a creative idea, Judi! I love the unexpected combination of kimchi and Parmesan brodo – bold, cozy, and full of flavour.
This recipe didn’t hit the best flavor for me as the kimchi was overpowering in my opinion. I think spinach and cheese tortellini would have balanced it better 🙂