Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
* Note: See the "Confit Of Mushrooms" recipe which is included in this collection. Bring a pot of salted water to a boil. Drop the pasta in the water and cook for about 3 to 4 minutes, or until the pasta is al dente. Remove from the heat and drain. Toss the pasta with 1 tablespoon of the Confit Of Mushrooms oil. Season with salt and white pepper. In a saute pan, heat the remaining Confit Of Mushrooms oil. Saute the Confit Of Mushrooms for 1 minute. Add the shallots and garlic and saute a few minutes longer. Pour over the pasta and garnish with the black truffle shavings, grated Parmigiano-Reggiano cheese, and a drizzle or two of white truffle oil. This recipe yields 4 servings. Comments: The full recipe title as listed is "Confit Of Wild And Exotic Mushrooms With Pasta Rags, White Truffle Oil, Shaved Truffles, And Parmigiano-Reggiano Cheese". Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2428 broadcast 10-14-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-11-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
