| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Meats |
|
Essnce07 |
2 |
servings |
INGREDIENTS
| 2 |
|
Puff pastry shells -; (4" dia) |
|
|
(available at most groceries) |
| 1/4 |
c |
Mascarpone cheese |
| 2 |
oz |
Pancetta; browned, |
|
|
And rendered of excess fat |
| 2 |
tb |
Chopped toasted hazelnuts |
| 1 |
tb |
Fresh chopped chives |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
One-inch-cut asparagus pieces; blanched, cooled |
|
|
(or fiddlehead ferns; cleaned, blanched) |
| 1 |
tb |
Chopped shallots |
| 1/4 |
c |
Chopped tomatoes |
| 1/2 |
c |
Chicken stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat oven to 400 degrees. Bake pastry shells for 4 minutes. Combine the
mascarpone, pancetta, hazelnuts, and chives. Season with salt and pepper,
and fill the two puff pastry shells with the mixture. Place on a sheet tray
and bake for 10 to
12 minutes. Meanwhile, heat a medium saute pan with 1 tablespoon of
the butter, add the asparagus and shallots. Cook for 2 minutes. Add the
tomatoes, and stock, boil and reduce for 2 minutes. Stir in the remaining
butter and season with salt and pepper. Ladle this mixture onto your
plates. Remove that lovely thing from the oven and place atop the vegetable
ragout. Garnish. This recipe yields 2 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2176 broadcast 04-30-1997) 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
05-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God specializes in surprise endings”