| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 2 | tb | Minced shallots |
| 1 | tb | Minced garlic |
| 2 | c | Confit of chicken; shredded |
| 1/2 | lb | Asparagus; blanched and cut into 2-inch spears |
| 1 | lb | Pasta rags; cut into 2-inch pieces, al dente and tossed with olive oil |
| 3 | tb | Extra-virgin olive oil |
| 1/2 | c | Grated Parmigiano-Reggiano Cheese; plus 1/4 cup, for garnish |
| 2 | tb | Chopped chives; plus 2 tablespoons, for garnish |
| Bottle of white truffle oil; to drizzle |
INSTRUCTIONS
ESSENCE OF EMERIL SHOW#EE2322 In a saute pan, heat the 1 tablespoon of olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the chicken and asparagus and continue sauteing for 2 to 3 minutes. Season with salt and pepper. Drop the pasta rags in the boiling water for 2 minutes. Remove and drain. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and Parmigiano-Reggiano cheese. Fold in the chicken and asparagus. Add the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with Parmigiano-Reggiano cheese, chives and a drizzle of olive oil. Yield: 4 servings Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
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