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Ingredientes
- 20 lbs tortelloni, cooked al dente
- 1.5 gals extra-virgin olive oil
- 4 jars lemon juice
- 1/4 cup true lemon powder
- 4 cups minced parsley
- 1/2 cup salt
- 1/2 cup pepper
- 4 cups parmesan cheese
Direcciones
- In 5 lb batches, saute the cooked tortelloni in 2 cups of olive oil.
- Add 1 cup lemon juice and 1 T true lemon, with salt and pepper to taste.
- Garnish with fresh minced parsley (1 cup) and parmesan cheese (1 cup) to serve.
