Mascarpone puff pastry delight
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | puff pastry shells -; (4 dia) | |
| 1 | (available at most groceries) | |
| ¼ | cup | mascarpone cheese |
| 2.00 | ounce | pancetta; browned, |
| 1 | and rendered of excess fat | |
| 2.00 | tablespoon | chopped toasted hazelnuts |
| 1.00 | tablespoon | fresh chopped chives |
| 2.00 | tablespoon | unsalted butter |
| 1.00 | cup | one-inch-cut asparagus pieces; blanched, cooled |
| 1 | (or fiddlehead ferns; cleaned, blanched) | |
| 1.00 | tablespoon | chopped shallots |
| ¼ | cup | chopped tomatoes |
| ½ | cup | chicken stock |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
Directions
Preheat oven to 400 degrees. Bake pastry shells for 4 minutes.
Combine the mascarpone, pancetta, hazelnuts, and chives. Season with salt and pepper, and fill the two puff pastry shells with the mixture. Place on a sheet tray and bake for 10 to 12 minutes.
Meanwhile, heat a medium saute pan with 1 tablespoon of the butter, add the asparagus and shallots. Cook for 2 minutes. Add the tomatoes, and stock, boil and reduce for 2 minutes. Stir in the remaining butter and season with salt and pepper. Ladle this mixture onto your plates. Remove that lovely thing from the oven and place atop the vegetable ragout. Garnish. This recipe yields 2 appetizer servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2176 broadcast 04-30-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
05-08-1997
Recipe by: Emeril Lagasse
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