| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce01 |
8 |
servings |
INGREDIENTS
| 1 |
|
Blind-baked pie crust in a 10" fluted |
|
|
Tart pan |
| 2 |
tb |
Olive oil |
| 1 |
oz |
Pancetta; julienned |
| 1/2 |
c |
Minced onion |
| 2 |
tb |
Minced shallots |
| 6 |
oz |
Julienned artichoke hearts |
| 1 |
tb |
Minced garlic |
| 1/4 |
c |
Heavy cream -; (to 1/2 cup) |
| 3 |
tb |
Chiffonade of fresh basil |
|
|
Juice of one lemon |
| 1/2 |
c |
Grated Parmigiano-Reggiano cheese |
| 1/2 |
c |
Grated Asiago cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Herbed tomato sauce; warm |
| 1 |
tb |
Chiffonade basil |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Preheat the oven to 350 degrees. In a saute pan, heat the olive oil.
Saute the pancetta for 1 minute. Add the onions and shallots, saute
for 2 to 3 minutes. Add the hearts and garlic and continue sauteing
for 2 minutes. Add the cream. Season with salt and pepper. Stir in
the basil and lemon juice. Remove from the heat and cool. Spread the
artichoke mixture on the bottom of the tart pan. Sprinkle the cheeses
over the mixture. Bake for 15 to 20 minutes or until the cheeses have
melted and are golden brown. Spoon a pool of the sauce in the center
of the plate. Place a slice of the tart in the center of the sauce.
Garnish with grated cheese and basil. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2370 broadcast 04-09-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-18-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”