| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Essnce04 | 4 | Servings | |
INGREDIENTS
| 5 | Sheets Pasta | |
| 2 | c | Duck Rillette, see * Note |
| 4 | oz | Maytag Blue Cheese |
| 1/4 | c | Cornmeal |
| 2 | T | Olive oil |
| 1 | c | Julienne shallots |
| 1 | T | Minced garlic |
| 2 | c | Veal reduction |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/2 | c | Grated Parmigiano-Reggiano |
| cheese | ||
| 1/4 | c | Finely-chopped parsley |
INSTRUCTIONS
Note: See the "Duck Rillette" recipe which is included in this collection. Using a 4-inch round cutter, cut each pasta sheet into 6 rounds. Place a heaping tablespoon of the filling in the center of each round. Place 1/4-ounce of cheese on top of each rillette. Lightly wet the edges of the pasta. Fold one side of the pasta over to the next forming a half moon. Bring the two corners together and gently press together. Fold the edges of the pasta down forming the shape of a tortelloni. Dust the pasta with cornmeal to prevent from sticking. Bring a pot of sated water to a boil. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots until they start to caramelize, about 4 minutes. Stir in the garlic and season with salt and pepper. Add the reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Remove from the heat and stir in the parsley. Drop a couple of the tortelloni in the boiling water. Cook until the pasta is al dente, about 3 to 4 minutes. Remove from the water and drain. Season the pasta with salt and pepper. Ladle the sauce in the center of a shallow bowl. Arrange four tortelloni in the center of the sauce. Garnish with cheese,and parsley. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 01-15-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 305
Calories From Fat: 170
Total Fat: 19.3g
Cholesterol: 37.4mg
Sodium: 733.1mg
Potassium: 242.7mg
Carbohydrates: 15.5g
Fiber: 2.1g
Sugar: 3.6g
Protein: 18.3g