Tortellini & Green Bean Salad

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Tortellini and green bean salad mixes rich flavors and wonderful textures into a very delicious treat for all involved. Make tortellini and green bean salad with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: NYC Cuisine
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Video Transcript

Hello, I'm Jason Tilmann, executive chef, Triumph Restaurant, here at The Iroquois Hotel. Today, we are going to be playing with a tortellini and green bean salad, really really simple, really easy, great for the Summertime. You've got fresh ingredients. Okay, so what we have, we have some green beans and what we've done, these are French green beans, otherwise known as haricot verts, and we've just blanched them in hot salted water and shocked them in ice water and we've done actually the same with the tortellinis or excuse me, tortellinis. So what we're going to do is we're going to add the tortellini and the green beans to this stainless steel bowl. If you don't have a stainless steel bowl, you can use a wooden bowl, you can use a glass bowl, whatever you have at your house. We have a little bit of basil puree which is simple. Right now during the Summertime, basil is in abundance. So we take that basil, we put it in a blender and we just put it on high heat with a little bit of oil and you're done, a little bit of fresh herbs. We have some halved cherry tomatoes. We're going to add a little bit of salt and a little bit of pepper. We're going to add a little bit of Parmesan cheese and then we're going to add our vinaigrette. It's a red wine vinaigrette but really it's red wine vinegar and extra virgin olive oil, one part vinegar to three parts extra virgin olive oil. We're going to give that a little shake, in the bowl. Now this is your liquid. You don't want to go too much but then again you want to make sure you have just enough. And then we're going to add what I use is a little bit of basil oil which we're going to take that fresh basil with that olive oil, puree it and then we're going to strain it and you get this really nice flavorful oil. And so this is pretty much about it, simple easy for a nice barbecue, for the holiday, the upcoming holiday, it's really really nice. And we're going to go ahead, you can put chicken on top of this. You can put a piece of fish on top of this. You can really do a lot of different things with it. It's light, it's easy, it's healthy and it's a lot of fun. So we're going to go ahead and continue to plate this like this. Now if you, I'm using a plate because this is how we're going to do it here at the restaurant but if you don't want to use a plate and you're doing it for a barbecue, you can use a nice platter, decorative platter, decorative plates. And we're going to top this with a little bit more of this Parmesan cheese on top and a little bit more of this basil oil and there we have our tortellini and green bean salad with cherry tomatoes, Parmesan cheese and fresh basil. I'm executive chef, Jason Tilmann, Triumph Restaurant, here in The Iroquois Hotel, New York City, 49 West 44th Street. Thank you so much for watching.

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