Confit Of Mushrooms w Pasta, Truffle Oil & Shavings & Chees

Recipe Ingredients

1/2 lb	227g / 8oz	Pasta rags
		(pasta sheets torn into 2" pieces)
2 tablespoons	30ml	Confit Of Mushrooms oil - see * Note
		Salt - to taste
		Freshly-ground white pepper - to taste
1 lb	454g / 16oz	Confit Of Mushrooms - see * Note
2 tablespoons	30ml	Minced shallots
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Black truffle - shaved (small)
4 oz	113g	Grated Parmigiano-Reggiano cheese
		White truffle oil - for drizzling

Recipe Instructions

* Note: See the "Confit Of Mushrooms" recipe which is included in this collection.

Bring a pot of salted water to a boil. Drop the pasta in the water and cook for about 3 to 4 minutes, or until the pasta is al dente. Remove from the heat and drain. Toss the pasta with 1 tablespoon of the Confit Of Mushrooms oil. Season with salt and white pepper.

In a saute pan, heat the remaining Confit Of Mushrooms oil. Saute the Confit Of Mushrooms for 1 minute. Add the shallots and garlic and saute a few minutes longer. Pour over the pasta and garnish with the black truffle shavings, grated Parmigiano-Reggiano cheese, and a drizzle or two of white truffle oil.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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