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Chicken Confit and Asparagus with Pasta Rags
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Meats, Dairy, Eggs
1
Servings
INGREDIENTS
1
tb
Olive oil
2
tb
Minced shallots
1
tb
Minced garlic
2
c
Confit of chicken; shredded
1/2
lb
Asparagus; blanched and cut into 2-inch spears
1
lb
Pasta rags; cut into 2-inch pieces, al dente and tossed with olive oil
3
tb
Extra-virgin olive oil
1/2
c
Grated Parmigiano-Reggiano Cheese; plus 1/4 cup, for garnish
2
tb
Chopped chives; plus 2 tablespoons, for garnish
Bottle of white truffle oil; to drizzle
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2322
In a saute pan, heat the 1 tablespoon of olive oil. When the pan is smoking
hot, saute the shallots and garlic for 1 minute. Add the chicken and
asparagus and continue sauteing for 2 to 3 minutes. Season with salt and
pepper. Drop the pasta rags in the boiling water for 2 minutes. Remove and
drain. Turn the pasta into a mixing bowl. Toss the pasta with the
extra-virgin olive oil and Parmigiano-Reggiano cheese. Fold in the chicken
and asparagus. Add the chives and season with salt and pepper. Place the
pasta in an over-sized shallow pasta platter. Garnish with
Parmigiano-Reggiano cheese, chives and a drizzle of olive oil.
Yield: 4 servings
Posted to recipelu-digest by molony <[email protected]> on Feb 28, 1998
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