Yield: 2 servings
|½ pounds||fresh cheese-filled tortellini; uncooked|
|2.00 tablespoon||butter; divided|
|¼ pounds||morel mushrooms; quartered|
|1.00 tablespoon||minced shallots|
|1.00 ounce||prosciutto; julienned|
|1.00 teaspoon||fresh chopped thyme|
|½ cup||light stock|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
Place the pasta in boiling water. Heat 1 tablespoon of butter in a medium pan, add the mushrooms and cook for 3 minutes. Add the shallots, Prosciutto and thyme. Cook for 2 minutes. Add the stock, bring to a boil, reduce for 2 minutes, then stir in the remaining butter. Remove the pasta from the water, toss in sauce, and season.
This recipe yields 2 entree servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2180 broadcast 05-01-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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