| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Emlive01 | 6 | servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Minced onions |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | tb | Chopped garlic |
| 1 | lb | Julienned chicken confit; see * Note |
| 1 | lb | Fresh asparagus; trimmed, blanched, |
| And cut into 2" pieces | ||
| 1/2 | lb | Fresh pasta sheets |
| 1/2 | lb | Smoked Mozzarella; small diced |
| Drizzle of white truffle oil | ||
| 1 | tb | Chopped parsley |
INSTRUCTIONS
Bring a pot of salted water to a boil. In a large saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces. Place the pasta in the boiling water and cook until tender, about 4 to 5 minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta with the chicken mixture. Season with salt and pepper. Stir in cheese. Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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