Confit of mushrooms with pasta, truffle oil & cheese

Yield: 4 servings

Measure Ingredient
½ pounds pasta rags
1 \N (pasta sheets torn into 2 pieces)
2.00 tablespoon confit of mushrooms oil; see * note
1 \N salt; to taste
1 \N freshly-ground white pepper; to taste
1.00 pounds confit of mushrooms; see * note
2.00 tablespoon minced shallots
1.00 tablespoon minced garlic
1.00 small black truffle; shaved
4.00 ounce grated parmigiano-reggiano cheese
1 \N white truffle oil; for drizzling

* Note: See the "Confit Of Mushrooms" recipe which is included in this collection.

Bring a pot of salted water to a boil. Drop the pasta in the water and cook for about 3 to 4 minutes, or until the pasta is al dente.

Remove from the heat and drain. Toss the pasta with 1 tablespoon of the Confit Of Mushrooms oil. Season with salt and white pepper. In a saute pan, heat the remaining Confit Of Mushrooms oil. Saute the Confit Of Mushrooms for 1 minute. Add the shallots and garlic and saute a few minutes longer. Pour over the pasta and garnish with the black truffle shavings, grated Parmigiano-Reggiano cheese, and a drizzle or two of white truffle oil. This recipe yields 4 servings.

Comments: The full recipe title as listed is "Confit Of Wild And Exotic Mushrooms With Pasta Rags, White Truffle Oil, Shaved Truffles, And Parmigiano-Reggiano Cheese".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

12-11-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000

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