Chicken confit and asparagus with pasta rags
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 2 | tablespoons | Minced shallots |
| 1 | tablespoon | Minced garlic |
| 2 | cups | Confit of chicken; shredded |
| ½ | pounds | Asparagus; blanched and cut into 2-inch spears |
| 1 | pounds | Pasta rags; cut into 2-inch pieces, al dente and tossed with olive oil |
| 3 | tablespoons | Extra-virgin olive oil |
| ½ | cup | Grated Parmigiano-Reggiano Cheese; plus 1/4 cup, for garnish |
| 2 | tablespoons | Chopped chives; plus 2 tablespoons, for garnish |
| Bottle of white truffle oil; to drizzle | ||
Directions
ESSENCE OF EMERIL SHOW#EE2322
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 the 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 olive oil.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@...> on Feb 28, 1998