Chicken confit & asparagus with pasta rags
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 2.00 | tablespoon | minced shallots |
| 1.00 | tablespoon | minced garlic |
| 2.00 | cup | confit of chicken; shredded |
| ½ | pounds | asparagus; blanched, and |
| 1 | ; cut into 2 spears | |
| 1.00 | pounds | pasta rags cut 2 pieces; cooked al dente |
| 3.00 | tablespoon | extra-virgin olive oil |
| ½ | cup | grated parmigiano-reggiano cheese |
| 2.00 | tablespoon | chopped chives |
| 1 | === garnish === | |
| ¼ | cup | grated parmigiano-reggiano cheese |
| 2.00 | tablespoon | chopped chives |
| 1.00 | bottle white truffle oil; to drizzle | |
Directions
In a saute pan, heat the 1 tablespoon of olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the chicken and asparagus and continue sauteing for 2 to 3 minutes.
Season with salt and pepper. Drop the pasta rags in boiling water for 2 minutes. Remove and drain. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and Parmigiano-Reggiano cheese. Fold in the chicken and asparagus. Add the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with Parmigiano-Reggiano cheese, chives and a drizzle of truffle oil. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2322 broadcast 03-27-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-27-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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