CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Essnce07 |
2 |
servings |
INGREDIENTS
1/2 |
lb |
Fresh cheese-filled tortellini; uncooked |
2 |
tb |
Butter; divided |
1/4 |
lb |
Morel mushrooms; quartered |
1 |
tb |
Minced shallots |
1 |
oz |
Prosciutto; julienned |
1 |
ts |
Fresh chopped thyme |
1/2 |
c |
Light stock |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Place the pasta in boiling water. Heat 1 tablespoon of butter in a medium
pan, add the mushrooms and cook for 3 minutes. Add the shallots, Prosciutto
and thyme. Cook for 2 minutes. Add the stock, bring to a boil, reduce for 2
minutes, then stir in the remaining butter. Remove the pasta from the
water, toss in sauce, and season. This recipe yields 2 entree servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2180 broadcast 05-01-1997) 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:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”