Chifferi Pilaf Recipes

CHIFFERI PILAF

Chifferi Pilaf image

Provided by William Grimes

Categories dinner, weekday, casseroles, pastas, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound zucchini
2 green tomatoes or 2 to 3 tomatillos, husked
4 tablespoons butter
2 garlic cloves, peeled and crushed
1 pound chifferi or other small ridged pasta, such as pennette
3 cups chicken broth
1 cup milk
Salt and freshly ground black pepper
7 to 10 tablespoons freshly grated Parmigiano-Reggiano
8 to 10 fresh basil leaves

Steps:

Preheat oven to 325 degrees. Using a mandoline, cut zucchini into julienne. Using a sharp knife, julienne tomatoes or tomatillos. Set aside.
In a large casserole over medium-low heat, melt 2 tablespoons butter, and add garlic. Saute until softened and beginning to brown, about 3 minutes. Add zucchini and tomatoes or tomatillos, and gently toss until warmed through.
Add pasta, chicken broth, milk, and salt and pepper to taste. Stir well, cover and bake 4 minutes. Remove from oven and stir well. Cover pan, return to oven and continue to bake until pasta is al dente, about 5 to 7 minutes.
Remove pan from oven and discard the garlic cloves. Add remaining 2 tablespoons butter, cheese and basil. Pour into a warm bowl, and serve immediately.

Nutrition Facts : @context http, Calories 522, UnsaturatedFat 6 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 4 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 901 milligrams, Sugar 10 grams, TransFat 0 grams

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