| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | T | Olive oil |
| 2 | T | Minced shallots |
| 1 | T | 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 | T | Extra-virgin olive oil |
| 1/2 | c | Grated Parmigiano-Reggiano |
| Cheese plus 1/4 cup for | ||
| garnish | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1157
Calories From Fat: 790
Total Fat: 89.7g
Cholesterol: 149.7mg
Sodium: 3250.1mg
Potassium: 729.8mg
Carbohydrates: 19.6g
Fiber: 3.3g
Sugar: 3.3g
Protein: 70.9g