Ingredients Jump to Instructions ↓

  1. 1 cup shallots, minced

  2. 3 tablespoons unsalted butter

  3. 1 1/2 cups toasted hazelnuts, coarsely chopped

  4. 3/4 pound farfallini, cooked and drained

  5. 3 tablespoons fresh tarragon , minced

  6. 2 tablespoons fresh chives, minced Salt and pepper to taste Chicken broth , as needed

  7. 1/4 cup buttered bread crumbs mixed with

  8. 2 tablespoons minced parsley

  9. 1 tablespoon melted butter

Instructions Jump to Ingredients ↑

  1. 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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