INGREDIENTS

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.
Preheat the grill. Line 2 baking sheets with parchment paper. In a mixing
bowl, stir the yeast and water together to dissolve the yeast. Stir in the
3 tablespoons olive oil, basil, garlic, flour, cornmeal and 1/2 teaspoon
salt. Turn the dough out onto a floured surface and knead until the dough
forms a smooth ball. Place the dough in a greased bowl and cover. Let the
dough rise until double in size, about 1 hour. Turn the dough out onto a
floured surface and punch down. Divide the dough into 4 equal balls.
Flatten each ball with a rolling pin or your fingers, pounding it out very
thin. Brush each dough with olive oil. Place on the hot grill and grill for
3 to 4 minutes on each side, or until the bread has nice grill marks on
each side and is cooked all the way through. Remove from the grill. Brush
each flatbread with olive oil and sprinkle with Kosher salt. In a saute
pan, heat 1 tablespoon olive oil. When the oil is hot, saute the mushrooms,
shallots and tomatoes for 1 minute. Add the veal reduction and continue
sauteing until the mixture is completely dry, about 1 minute. Season with
salt and pepper. Remove from the heat and allow to cool completely. In a
food processor, puree the mushroom mixture until smooth. Add the mayonnaise
and chopped truffle. Blend until the mixture is smooth and incorporated.
Season with salt, pepper and truffle oil. In a mixing bowl, lightly toss
the greens with 1/4 cup of the dressing. Season the greens with salt and
pepper. Season the tomato slices with salt and pepper. To assemble, spoon
the remaining dressing in the center of each plate and on the rim. Slice
each piece of the flatbread in half. Form a sandwich with the 2 flatbread
halves, 2 slices of tomatoes, and 1/4 cup crumbled bacon in the center of
each plate. Garnish with shaved Parmigiano-Reggiano cheese, parsley and
flowers. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2341 broadcast 07-14-1997) 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
10-03-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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