| 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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