| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | T | Olive oil |
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| 2 | c | Confit exotic mushrooms |
| mixed wild mushrooms | ||
| 1 | lb | Fresh angel hair pasta |
| blanched al dente and | ||
| tossed with olive oil | ||
| Bottle of truffle oil to | ||
| drizzle | ||
| 2 | Truffles | |
| 1 | c | Grated Parmigiano-Reggiano |
| cheese | ||
| Salt and pepper | ||
| Long chives | ||
| 2 | T | Chopped chives |
INSTRUCTIONS
CompleteRecipe: CONFIT OF EXOTIC MUSHROOMS WITH FRESH ANGEL HAIR PASTA TOSSED IN TRUFFLE OIL WITH SHAVED TRUFFLES AND PARMIGIANO-REGGIANO CHEESE In a saute pan, heat the olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the mushrooms and continue sauteing for 2 minutes. Season with salt and pepper. In a pot of boiling salted water, cook the pasta for 2 minutes. Remove from the water and drain. Drizzle with the truffle oil and season with salt and pepper. To assemble, place a nest of the pasta in the center of the plate. Spoon the mushrooms over the pasta. Drizzle the truffle oil over the mushrooms. Sprinkle the cheese over the mushrooms and shave the truffles over the top. Garnish with the chives. Yield: 4 servings ESSENCE OF EMERIL SHOW#EE2313 Posted to bakery-shoppe digest V1 Number 031 by freida <freezelandfreida@citynet.net> on Apr 16, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 2569
Calories From Fat: 613
Total Fat: 69.5g
Cholesterol: 149.7mg
Sodium: 2637.4mg
Potassium: 1092mg
Carbohydrates: 353g
Fiber: 12g
Sugar: 3.4g
Protein: 124.9g