Asparagus & chicken confit ragu
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 1.00 | cup | minced onions |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | tablespoon | chopped garlic |
| 1.00 | pounds | julienned chicken confit; see * note |
| 1.00 | pounds | fresh asparagus; trimmed, blanched, |
| 1 | and cut into 2 pieces | |
| ½ | pounds | fresh pasta sheets |
| ½ | pounds | smoked mozzarella; small diced |
| 1 | drizzle of white truffle oil | |
| 1.00 | tablespoon | chopped parsley |
Directions
Bring a pot of salted water to a boil. In a large saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute.
Add the garlic and chicken. Saute for 2 minutes. Add the asparagus.
Season with salt and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces. Place the pasta in the boiling water and cook until tender, about 4 to 5 minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta with the chicken mixture.
Season with salt and pepper. Stir in cheese. Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm. This recipe yields 6 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-02-1998
Recipe by: Emeril Lagasse
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