Yield: 2 servings
Measure | Ingredient |
---|---|
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 \N | salt; to taste |
1 \N | 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@...
05-08-1997
Recipe by: Emeril Lagasse
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