| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Emlive01 |
6 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Minced onions |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
tb |
Chopped garlic |
| 1 |
lb |
Julienned chicken confit; see * Note |
| 1 |
lb |
Fresh asparagus; trimmed, blanched, |
|
|
And cut into 2" pieces |
| 1/2 |
lb |
Fresh pasta sheets |
| 1/2 |
lb |
Smoked Mozzarella; small diced |
|
|
Drizzle of white truffle oil |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Bring a pot of salted water to a boil. In a large saute pan, heat the
oil. Add the onions. Season with salt and pepper. Saute for 1 minute.
Add the garlic and chicken. Saute for 2 minutes. Add the asparagus.
Season with salt and pepper. Saute for 1 minute. Tear the pasta
sheets into bite-size pieces. Place the pasta in the boiling water
and cook until tender, about 4 to 5 minutes. Remove from the heat and
drain. In a mixing bowl, toss the pasta with the chicken mixture.
Season with salt and pepper. Stir in cheese. Season with a drizzle of
truffle oil. Garnish with the parsley. Serve warm. This recipe yields
6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B35 broadcast 05-06-1998) 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
06-02-1998
Recipe by: Emeril Lagasse
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