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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
First Courses, Season 4
Mixed Bean Salad with Roasted Bell Peppers
Source: Antonia Lofaso, Top Chef Season 4
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Mixed Bean Salad with Roasted Bell Peppers, String Beans, Prosciutto, Salami & Feta, Bruschetta with Roasted Tomatoes, Basil & Ricotta
Prep Time: 45 minutes
Serves: more than 8
Directions:
Place all beans in colander and rinse well and reserve. Roast bell peppers on open flame, peel and small dice. Clean and cut string beans to the size of the beans, blanch and reserve. Cut tomatoes in half, remove seeds and season with salt, pepper, olive oil, one teaspoon oregano and garlic. Roast in 500 degree oven for 15 minutes. Cool, then peel off skin. Julienne salami and tear prosciutto.
Fry half basil until crispy for garnish. Blend remaining basil with olive oil until smooth and mix with ricotta. Marinate beans with remaining oregano, balsamic, extra-virgin olive oil, peppers and string beans.
Assemble:
Place prosciutto and salami around base of serving plate. Add marinated bean salad in middle. Add crumbled feta and fried basil. Spoon basil ricotta on crostini and top with roasted tomato. Serve with salad.
Ingredients:
5 cans mixed beans (black, kidney, northern, pinto, white)
3 yellow bell peppers
1 lb string beans
10 plum tomatoes
2T salt and pepper
Drizzle olive oil
1T oregano
1 bulb garlic, chopped
1 lb Italian salami
1 lb prosciutto
1 bunch basil
1 cup fresh ricotta
1/2 oz balsamic vinegar
1 oz extra-virgin olive oil
1 baguette, sliced (toasted for crostini)
TOP CHEF
Season 4 - Chicago
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