Easy, Moderate, Complex
Yield: 4 main dish servings.
- 2 cups dried alphabet pasta (500 g)
- 1 tablespoon salt (15 g)
- 3 cups chicken stock (750 ml)
- 1 large shallot
- 1 cup grated Parmesan cheese (coarse grated) (250 g)
- A good nub of butter + 2 tablespoons (30 g)
- A good handful of fresh parsley, chopped
- A pinch of coarse salt
- A grinding of freshly ground pepper
- Melt butter over high heat. Add shallots and cook, stirring often, until they are golden brown. About 6 – 8 minutes. [Keep attentive on this. You don’t want any brown crispy edges]
- Reduce heat to medium and add 2 more tablespoons butter and the alphabet pasta; stir often until pasta is light and golden, about 2 minutes.
- Add 1 cup chicken stock and bring to a boil. Let liquid get incorporated and then add another 2 + cups of stock a bit at a time. Continue, stirring all the while, until pasta absorbs the stock each time – for about 10 minutes. If mixture becomes too thick before pasta is done, add a little more stock or water.
- Stir in about a cup grated parmesan cheese and salt and pepper to taste.
- Check consistency and add more stock if needed. [You are looking for a slightly loose consistency with the pasta having a bit of a bite in it’s centre.]
- Fold in fresh chopped parsley, add a bit more salt and pepper if needed.
- Serve in shallow soup bowls alongside your Fried Chicken.