Asparagus And Chicken Confit Ragu Recipe - Cooking Index
Asparagus And Chicken Confit Ragu Recipe - Cooking Index
| 1 tablespoon | Olive oil | |
| 1 cup | Minced onions | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 tablespoon | 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 tablespoon | Chopped parsley |
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.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B35 broadcast 05-06-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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