Butchers & Bakers’ spring menu is authentic and offers delicious recipes to try at home.
FARMINGTON, Conn. — Spring has arrived at Butchers & Bakers in Farmington. This morning, Chef Zach Schuman was in FOX61’s kitchen to show us how to make a delicious cheese tortellini dish with garlic and dandelion leaves.
Butchers & Bakers is Locals 8 Restaurant Group’s 12th restaurant venture. Located inside The Exchange in Farmington, this restaurant features twin coal-fired ovens, three full bars, and the largest outdoor patio in central Connecticut. Click here for restaurant details and menu.
Tortellini with garlic and dandelion cheese
8 oz cheese tortellini
1 clove of garlic (chopped)
1 cup dandelion leaves
2 cloves of garlic, thinly sliced
1/2 cup vegetable stock
1/4 cup Parmesan cheese
2 tablespoons olive oil
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Bring salted water to a boil in a medium saucepot and cook tortellini.
Heat olive oil, garlic, and dandelion leaves in a frying pan over low heat and fry until soft.
Add the vegetable stock, butter, and Parmesan cheese to the pot and reduce by half.
Once the liquid has reduced, add it to the tortellini and stir until the pasta is coated, but not too wet.
Serve in bowls and top with crunchy garlic as garnish.
To make crispy garlic, thinly slice the garlic on a mandilion and fry in oil until golden brown. Set aside for garnish.
Check out our other recipes too!
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Jennifer Gratz is a digital content producer for FOX61 News. Contact her at jglatz@fox61.com.
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