| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce03 | 4 | servings | |
INGREDIENTS
| 1/2 | lb | Pasta rags |
| (pasta sheets torn into 2" pieces) | ||
| 2 | tb | Confit Of Mushrooms oil; see * Note |
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1 | lb | Confit Of Mushrooms; see * Note |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 1 | sm | Black truffle; shaved |
| 4 | oz | Grated Parmigiano-Reggiano cheese |
| White truffle oil; for drizzling |
INSTRUCTIONS
* Note: See the "Confit Of Mushrooms" recipe which is included in this collection. Bring a pot of salted water to a boil. Drop the pasta in the water and cook for about 3 to 4 minutes, or until the pasta is al dente. Remove from the heat and drain. Toss the pasta with 1 tablespoon of the Confit Of Mushrooms oil. Season with salt and white pepper. In a saute pan, heat the remaining Confit Of Mushrooms oil. Saute the Confit Of Mushrooms for 1 minute. Add the shallots and garlic and saute a few minutes longer. Pour over the pasta and garnish with the black truffle shavings, grated Parmigiano-Reggiano cheese, and a drizzle or two of white truffle oil. This recipe yields 4 servings. Comments: The full recipe title as listed is "Confit Of Wild And Exotic Mushrooms With Pasta Rags, White Truffle Oil, Shaved Truffles, And Parmigiano-Reggiano Cheese". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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