| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
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 |
tb |
Chopped chives |
INSTRUCTIONS
Complete Title: 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
A Message from our Provider:
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