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Title: Chicken Confit and Asparagus with Pasta Rags Categories: None Yield: 1 Servings 1 tb Olive oil 2 tb Minced shallots 1 tb Minced garlic 2 c Confit of chicken; shredded 1/2 lb Asparagus; blanched and cut -into 2-inch spears 1 lb Pasta rags; cut into 2-inch -pieces, al dente and tossed -with olive oil 3 tb Extra-virgin olive oil 1/2 c Grated Parmigiano-Reggiano -Cheese; plus 1/4 cup, for -garnish 2 tb Chopped chives; plus 2 -tablespoons, for garnish Bottle of white truffle oil; -to drizzle ESSENCE OF EMERIL SHOW#EE2322 In a saute pan, heat the 1 tablespoon of olive oil. When the pan is smoking hot, saute the shallots and garlic for 1 minute. Add the chicken and asparagus and continue sauteing for 2 to 3 minutes. Season with salt and pepper. Drop the pasta rags in the boiling water for 2 minutes. Remove and drain. Turn the pasta into a mixing bowl. Toss the pasta with the extra-virgin olive oil and Parmigiano-Reggiano cheese. Fold in the chicken and asparagus. Add the chives and season with salt and pepper. Place the pasta in an over-sized shallow pasta platter. Garnish with Parmigiano-Reggiano cheese, chives and a drizzle of olive oil. Yield: 4 servings Posted to recipelu-digest by molony |