Name: Farfallini with Toasted Hazelnut and Herb Stuffing
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
Cuisine: european
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.

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Farfallini with Toasted Hazelnut and Herb Stuffing

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