Duck tortelloni with shallot reduction

Yield: 4 servings

Measure Ingredient
5.00 sheets pasta
2.00 cup duck rillette; see * note
4.00 ounce maytag blue cheese
¼ cup cornmeal
2.00 tablespoon olive oil
1.00 cup julienne shallots
1.00 tablespoon minced garlic
2.00 cup veal reduction
1 salt; to taste
1 freshly-ground black pepper; to taste
½ cup grated parmigiano-reggiano cheese
¼ cup finely-chopped parsley

* Note: See the "Duck Rillette" recipe which is included in this collection.

Using a 4-inch round cutter, cut each pasta sheet into 6 rounds.

Place a heaping tablespoon of the filling in the center of each round. Place ¼-ounce of cheese on top of each rillette. Lightly wet the edges of the pasta. Fold one side of the pasta over to the next forming a half moon. Bring the two corners together and gently press together. Fold the edges of the pasta down forming the shape of a tortelloni. Dust the pasta with cornmeal to prevent from sticking.

Bring a pot of sated water to a boil. In a saute pan, heat the olive oil. When the oil is hot, saute the shallots until they start to caramelize, about 4 minutes. Stir in the garlic and season with salt and pepper. Add the reduction and bring up to a boil. Reduce to a simmer and cook for 3 minutes. Remove from the heat and stir in the parsley. Drop a couple of the tortelloni in the boiling water. Cook until the pasta is al dente, about 3 to 4 minutes. Remove from the water and drain. Season the pasta with salt and pepper. Ladle the sauce in the center of a shallow bowl. Arrange four tortelloni in the center of the sauce. Garnish with cheese,and parsley. This recipe yields 4 appetizer servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2439 broadcast 12-09-1996) Downloaded from their Web-Site -

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

01-15-1997

Recipe by: Emeril Lagasse

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