Free Recipe Asparagus And Chicken Confit Ragu
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Asparagus And Chicken Confit Ragu Recipe
1 tb Olive oil
1 c Minced onions
Salt; to taste
Freshly-ground black pepper;
-to taste
1 tb Chopped garlic
1 lb Julienned chicken confit;
-see * Note
1 lb Fresh asparagus; trimmed,
-blanched,
And cut into 2 pieces
1/2 lb Fresh pasta sheets
1/2 lb Smoked Mozzarella; small
-diced
Drizzle of white truffle oil
1 tb Chopped parsley
Asparagus And Chicken Confit Ragu Preparation
Bring a pot of salted water to a boil. In a large saute pan, heat the oil. Add the onions. Season with salt and pepper. Saute for 1 minute. Add the garlic and chicken. Saute for 2 minutes. Add the asparagus. Season with salt and pepper. Saute for 1 minute. Tear the pasta sheets into bite-size pieces. Place the pasta in the boiling water and cook until tender, about 4 to 5 minutes. Remove from the heat and drain. In a mixing bowl, toss the pasta with the chicken mixture. Season with salt and pepper. Stir in cheese. Season with a drizzle of truffle oil. Garnish with the parsley. Serve warm. This recipe yields 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK – (Show # EM-1B35 broadcast 05-06-1998) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 06-02-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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