| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Essnce04 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Garlic-infused olive oil |
| 2 |
tb |
Chopped shallots |
| 1 |
|
Pastrami-cured duck breast; see * Note |
| 1 |
tb |
Chopped thyme |
|
|
(plus thyme sprigs for garnish) |
| 1/4 |
lb |
Linguine; cooked, drained, |
|
|
; and tossed in oil |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 2 |
|
Ablespoons Grated Parmesan cheese |
INSTRUCTIONS
* Note: See the "Turkey Pastrami" recipe which is included in this
collection.
Heat oil in a small saute pan, add shallots, stirring for 1 minute. Add
duck pastrami and chopped thyme. Stir and cook for 3 minutes. Add cooked
linguine, toss to combine and season with salt and pepper, to taste. Serve
sprinkled with Parmesan cheese and garnished with thyme sprigs. Yield: 1
serving.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2155 broadcast 07-12-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-03-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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