Yield: 4 servings
| Measure | 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 \N | ; 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 \N | === garnish === |
| ¼ cup | grated parmigiano-reggiano cheese |
| 2.00 tablespoon | chopped chives |
| 1.00 \N | bottle white truffle oil; to drizzle |
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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