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Recipe by: sylvelie
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18 veal-stuffed tortellini
1 qt. chicken stock
chopped fresh parsley
2 tbsp. Parmesan cheese
Bring a large pot of salted water to a boil. Add the tortellini, stir and boil until tender and doubled in size, about 15 minutes. Drain and rinse in cold water.
Place the Chicken Stock in a 2-qt. saucepan and heat to simmering. Add the drained tortellini to the broth. Allow to come back up to heat.
Ladle into individual bowls. Sprinkle the parsley and Parmesan cheese over.
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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