Recipe courtesy of Michele Urvater
Farfallini with Toasted Hazelnut and Herb Stuffing
- Total: 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
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.
