Caramelized Shallot & Roasted Garlic Ditalini

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 2 cups ditalini

• 2 bulbs of garlic

• 2 tbsp. extra virgin olive oil

• 2 tbsp. butter

• 3 large shallots, sliced

• 2-3 cups of beef stock

• 1/2 cup Parmigiano Reggiano, grated

• 1-2 tbsp. aged balsamic

• 1 tbsp. Italian parsley, chopped

• 1/4 tsp. crushed red chili flakes

• Salt to taste

Directions:

1. Preheat the oven to 375°F. Slice the top off of the bulbs off of the garlic, drizzle with olive oil and place in a small covered baking dish or wrap in tin foil. Roast in the oven for 40-50 minutes until golden brown and soft.

2. Add the butter to a large sauté pan over medium-low heat along with the sliced shallot. Sauté over medium-low heat until the shallot is caramelized.

3. Once the shallots are dark golden brown in color, add the ditalini and beef stock.

4. Bring to a simmer until the ditalini is fully cooked. Add more beef stock as needed.

5. Remove from heat and stir in the roasted garlic, Parmigiano, balsamic, parsley and chili flakes.