Yield: 2 servings
Measure | Ingredient |
---|---|
½ pounds | Fresh cheese-filled tortellini; uncooked |
2 tablespoons | Butter; divided |
¼ pounds | Morel mushrooms; quartered |
1 tablespoon | Minced shallots |
1 ounce | Prosciutto; julienned |
1 teaspoon | Fresh chopped thyme |
½ cup | Light stock |
\N \N | Salt; to taste |
\N \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
Converted by MM_Buster v2.0l.