Farfallini with Toasted Hazelnut and Herb Stuffing

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
6 servings

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

Preheat oven to 375 degrees.

In a small skillet cook the shallots in the butter over moderate heat, stirring occasionally, until golden.

In a large bowl combine the shallot mixture, hazelnuts, farfallini, tarragon and chives. Season with salt and pepper to taste.

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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