Crunchy Farfalle
We Also Love
- Comments()
Martha Stewart Weddings
- Yield Makes 1 pound
Add to Shopping List
Ingredients
- coarse salt
- 1 pound farfalle
- 1 tablespoon freshly grated lemon zest
- 1/2 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh chives
- 6 cups canola oil
- Freshly ground pepper
Directions
-
Fill a 4-quart saucepan with water, and bring to a boil. Lightly salt water, and add pasta. Cook until half cooked, about 7 minutes. Drain pasta; blot dry.
-
In a small bowl, combine lemon zest, Parmesan, and chives. Set aside.
-
In high-sided medium saucepan over medium-high heat, heat oil until it registers 375 degrees on a deep-fry thermometer. In four batches, carefully transfer pasta to oil, and fry until light brown, about 1 1/2 minutes per batch. Using a wire skimmer or slotted spoon, remove from oil; drain on a paper-towel-lined rimmed baking sheet.
-
While farfalle are still warm, sprinkle each batch with a quarter of the cheese mixture; season with salt and pepper. Farfalle can be stored in an airtight container overnight.
Recipe Reviews
Reviews (0)
Ideas from Real Weddings
Be the first to write a review.