Mascarpone Puff Pastry Delight

Recipe Ingredients

2		Puff pastry shells - (4" dia)
		(available at most groceries)
1/4 cup	36g / 1.3oz	Mascarpone cheese
2 oz	56g	Pancetta - browned,
		And rendered of excess fat
2 tablespoons	30ml	Chopped toasted hazelnuts
1 tablespoon	15ml	Fresh chopped chives
2 tablespoons	30ml	Unsalted butter
1 cup	237ml	One-inch-cut asparagus pieces - blanched, cooled
		(or fiddlehead ferns, cleaned, blanched)
1 tablespoon	15ml	Chopped shallots
1/4 cup	15g / 0.5oz	Chopped tomatoes
1/2 cup	118ml	Chicken stock
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2176 broadcast 04-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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