Farfallini with Toasted Hazelnut and Herb Stuffing (Michele Urvater) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 cup shallots, minced |
3 tablespoons unsalted butter |
1 1/2 cups toasted hazelnuts, coarsely chopped |
3/4 pound farfallini, cooked and drained |
3 tablespoons fresh tarragon, minced |
2 tablespoons fresh chives, minced |
salt and pepper to taste |
chicken broth, as needed |
1/4 cup buttered bread crumbs mixed with |
2 tablespoons minced parsley |
1 tablespoon melted butter |
Directions:
1. Preheat oven to 375 degrees.
2. In a small skillet cook the shallots in the butter over moderate heat, stirring occasionally, until golden.
3. In a large bowl combine the shallot mixture, hazelnuts, farfallini, tarragon and chives. Season with salt and pepper to taste.
4. Transfer the mixture to a buttered gratin dish, add a little broth to moisten and top with bread crumb mixture. Drizzle with remaining butter. Bake in the oven for 20 minutes, or until golden and just heated through.
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