| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Essnce03 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
lb |
Crawfish tails |
|
|
Emeril's Essence; see * Note |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 1 |
tb |
Worcestershire sauce |
| 1 |
tb |
Crystal Hot sauce |
| 2 |
c |
Heavy cream |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
| 1/4 |
c |
Chopped green onions |
| 1 |
lb |
Fresh fettuccini; cook al dente, and |
|
|
; toss with olive oil |
|
|
Panneed Veal; see * Note |
|
|
=== GARNISH === |
| 1/4 |
c |
Grated Parmigiano-Reggiano cheese |
| 1 |
|
Long chives |
| 2 |
tb |
Chopped chives |
| 2 |
tb |
Brunoise red peppers |
INSTRUCTIONS
* Note: See the "Emeril's Essence Information" and "Panneed Veal"
recipes which are included in this collection.
In a large saute pan, melt the butter. Saute the crawfish tails in the
butter for 2 minutes. Season with Emeril's Essence. Add the shallots
and garlic and continue sauteing for 1 minute. Stir in the
Worcestershire sauce, Crystal Hot sauce, and cream. Bring the liquid
up to a boil and reduce to a simmer. Simmer for about 8 minutes or
until the sauce thickens. In a mixing bowl, toss the cooked pasta
with the crawfish sauce. Season with salt and pepper. Fold in the
grated cheese and green onions. Mound the pasta in the center of the
platter. Lay the Panneed Veal on top of the pasta. Garnish with
grated cheese, long chives, chopped chives, and peppers. This recipe
yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2453 broadcast 12-10-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
12-12-1996
Recipe by: Emeril Lagasse
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