Recipe - Confit Of Apples

1 tablespoon Olive oil
2 tablespoon Minced shallots
1 tablespoon Minced garlic
2 cup Confit exotic mushrooms,
(mixed wild mushrooms)
1 pound Fresh angel hair pasta,
blanched al dente and
tossed with olive oil
Bottle of truffle oil to
drizzle
2 Truffles
1 cup Grated ParmigianoReggiano
cheese
Salt and pepper
Long chives
2 tablespoon Chopped chives

Complete Title: CONFIT OF EXOTIC MUSHROOMS WITH FRESH ANGEL HAIR PASTA
TOSSED IN TRUFFLE OIL WITH SHAVED TRUFFLES AND PARMIGIANOREGGIANO CHEESE

In a saute pan, heat the olive oil. When the pan is smoking hot, saute the
shallots and garlic for 1 minute. Add the mushrooms and continue sauteing
for 2 minutes. Season with salt and pepper. In a pot of boiling salted
water, cook the pasta for 2 minutes. Remove from the water and drain.
Drizzle with the truffle oil and season with salt and pepper. To assemble,
place a nest of the pasta in the center of the plate. Spoon the mushrooms
over the pasta. Drizzle the truffle oil over the mushrooms. Sprinkle the
cheese over the mushrooms and shave the truffles over the top. Garnish with
the chives.

Yield: 4 servings

ESSENCE OF EMERIL SHOW#EE2313

Posted to bakeryshoppe digest V1 Number 031 by freida
freezelandfreida@citynet.net on Apr 16, 1997