Recipe courtesy of Michele Urvater
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30 min
10 min
20 min
6 servings



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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