Ingredients
- 1 cup extra-virgin olive oil, for poaching
- 3 plum tomatoes, peeled, quartered, and seeded
- 2 thyme sprigs
- 1 bay leaf
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1 small onion, coarsely chopped
- Kosher salt
- 1/2 pound ditalini or other small-cut pasta (1 1/2 cups)
- 3 1/2 cups chicken stock or low-sodium broth
- 1/2 cup soft fresh goat cheese (4 ounces)
- 1/2 cup tightly packed freshly grated Parmigiano-Reggiano, plus more for serving (2 1/2 ounces)
- Freshly ground pepper
- 2 tablespoons snipped chives
- 2 tablespoons finely shredded basil leaves
Description
Terrance Brennan Cooks This Pasta Risotto-style By Stirring In Rich Chicken Stock A Ladleful At A Time. As The Pasta Releases Its Starch, The Dish Becomes Delicately Milky. Instead Of Finishing The Dish With A Knob Of Butter, He Folds In Fresh Goat Cheese
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