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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
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Directions: For the ragout: In a saute pan, heat the olive oil. Add the mushrooms and
shallots and saute for 2 minutes. Add the tomatoes, green onions and garlic
and continue sauteeing for 1 to 2 minutes. Season with salt and pepper. Add
the mushroom broth to the sauteed mixture and reduce by half. Finish with
the butter and reseason. For the potato cakes: In a mixing bowl, combine
the spinach, potatoes and garlic together. Season with salt and pepper.
Portion the mixture into 2-ounce cakes. Dredge the cakes in the seasoned
flour. Dip into the beaten egg, letting any excess drip off. Coat each cake
completely with the seasoned bread crumbs. In a saute pan, heat the olive
oil. When the pan is smoking hot, add the cakes. Saute until golden-brown,
about 2 to 3 minutes. Flip the cakes over and continue sauteeing until
golden-brown. Remove from pan and drain on a paper-lined plate. Season with
Emeril’s Essence. Spoon the ragout in the center of the plate. Place the
cakes in the center of the ragout. Garnish with chopped parsley,
Parmigiano-Reggiano cheese, and long chives. This recipe yields 2 servings.
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