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Stellette Braised in Chicken Stock
- Serves
4
as a starter - Difficulty
Easy
By Caz Hildebrand and Jacob Kenedy
Published 2010
This delicate, comforting dish almost qualifies as baby food. Use a little more salt and fat than would do a baby good and you have a dish fit for a king.
Ingredients
200 g 450 ml 50 g </
Method
Simmer the little stars of pasta with the stock and butter (and salt and pepper to taste) over a medium heat until the liquid is absorbed and the pasta just cooked. This should be done without a lid on, and a regular stir to prevent sticking.
The cheese can be stirred through just before serving (for a softer taste) or sprinkled on top for something marginally more piquant.
Serv
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