|1.00||blind-baked pie crust in a 10 flute; d|
|2.00 tablespoon||olive oil|
|1.00 ounce||pancetta; julienned|
|½ cup||minced onion|
|2.00 tablespoon||minced shallots|
|6.00 ounce||julienned artichoke hearts|
|1.00 tablespoon||minced garlic|
|¼ cup||heavy cream -; (to 1/2 cup)|
|3.00 tablespoon||chiffonade of fresh basil|
|1||juice of one lemon|
|½ cup||grated parmigiano-reggiano cheese|
|½ cup||grated asiago cheese|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1.00 cup||herbed tomato sauce; warm|
|1.00 tablespoon||chiffonade basil|
|2.00 tablespoon||grated parmesan cheese|
Preheat the oven to 350 degrees. In a saute pan, heat the olive oil.
Saute the pancetta for 1 minute. Add the onions and shallots, saute for 2 to 3 minutes. Add the hearts and garlic and continue sauteing for 2 minutes. Add the cream. Season with salt and pepper. Stir in the basil and lemon juice. Remove from the heat and cool. Spread the artichoke mixture on the bottom of the tart pan. Sprinkle the cheeses over the mixture. Bake for 15 to 20 minutes or until the cheeses have melted and are golden brown. Spoon a pool of the sauce in the center of the plate. Place a slice of the tart in the center of the sauce.
Garnish with grated cheese and basil. This recipe yields 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2370 broadcast 04-09-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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