8 oz fresh butter
6 sprigs of fresh thyme, each about 25 cm long
6 green scallions
2 tablespoons olive oil
4 cloves garlic
6 whole black peppercorns
2 sprigs of parsley
1 kg cooked chicken capelletti
Parmesan cheese grated
8 oz fresh butter
6 sprigs of fresh thyme, each about 25 cm long
6 green scallions
2 tablespoons olive oil
4 cloves garlic
6 whole black peppercorns
2 sprigs of parsley
1 kg cooked chicken capelletti
Parmesan cheese grated
Fry in butter for a few minutes, 3 sprigs of thyme and the scallions cut into 3 pieces, and one green scallion
Remove from heat, remove the thyme, and reserve
Remove the fried thyme mixture from the skillet
In another pan, fry the garlic, black peppercorns, and parsley in olive oil until fragrant
Squeeze out the garlic with a fork without crushing it, then remove it from the oil
Mix the butter used for frying the thyme with the garlic-infused oil
Boil enough water to cook the chicken capelletti until al dente
Drain and set aside
Add the garlic-oil mixture to the cooked pasta and toss well
Top with grated Parmesan cheese, then garnish with green scallions, thyme, and red pepper flakes.
