Yield: 4 servings
|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@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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