Top Chef & A Recipe for Pasta Salad w/ Green Olive Tapenade


For today's event, I was asked to make something for our customers to eat. We were already featuring Tom Colicchio's panini from his new cookbook, using his 'wichcraft condiment, Caramelized Balsamic Onions on focaccia bread with Robiola Cheese. There were also crostini with his 'wichcraft tomato relish, and the Calphalon Rep was cooking chicken on the new grill pan with the Williams-Sonoma Chili Lime Rub. We had a Mango Margarita Cake and Mango Margarita Sodas. All that was left for me to make was something simple that incorporated the third 'wichcraft condiment - Green Olive Tapenade. Thinking outside of the jar, I decided to use the tapenade in a pasta salad; keeping it as simple as possible with few ingredients. I wanted the tapenade to be the main flavor of the pasta salad - but still have some fresh vegetables for taste, texture and colour. I was asked by our store managers to use some of the imported pastas we carry, to showcase our other products. The results were spectacular! I used two types of fancy shaped pastas, the green olive tapenade and I added shredded zucchini, cherry tomatoes, lemon zest and juice, olive oil, parsley, salt and freshly ground black pepper. Minimal cooking, minimal prep and lots of bright fresh flavor. After Chef Colicchio finished signing books, he graciously posed for photos and chatted with the staff of our store. I missed getting into the group photo, so I asked if I could get a photo with him. We had a few minutes to chat and I told
him how much I liked using his new food products and that the tapenade works well in a variety of ways. Unlike when I stammered and fawned all over the place at the Martha Stewart event, this time, having the chance to talk with a celebrity chef felt relaxed and natural. Mr. Colicchio - you truly are a Top Chef. Bravo!


- 1 Pound Shaped Pasta, such as Raditore - cooked according to package directions
- 2 Medium/Large Zucchini - coarsely shredded
- 1 Pint Cherry Tomatoes - cut in half lengthwise
- 1 Bunch Parsley - rough chop (about 1 cup loosely packed)
- Zest and Juice from 2 Lemons
- 1/4 Cup Olive Oil
- 1 Jar 'wichcraft Green Olive Tapenade
- Salt and Freshly Ground Black Pepper - to taste
Directions:
- Bring a large pot of water to a rolling, rapid boil. Add in two tablespoons of kosher salt and then add in the dried pasta. Cook the pasta until al dente - or according to package directions. Drain, rinse and cool the pasta and set aside. Drizzle with a little bit of olive oil to keep it from sticking.
- Shred the zucchini either using the coarsest side of a box grater, or in a food processor fitted with the shredding/julienne blade. Add the shredded zucchini to the pasta.
- Cut the cherry tomatoes in half lenghtwise and add them to the pasta.
- Roughly chop the parsley and add it to the pasta/vegetable mixture.
- Add the entire jar of 'wichcraft Green Olive Tapenade to the pasta salad.
- In a mixing bowl, whisk together the lemon zest, lemon juice, 1/4 teaspoon of salt and several grinds of black pepper. As you are whisking, slowly drizzle in the olive oil in a slow steady stream. Taste and adjust seasonings. This dressing should be tart but not to acidic. Pour the dressing over the pasta salad and gently toss to combine and incorporate all the ingredients. Taste and adjust seasonings, adding more salt and pepper as needed, and/or additional lemon juice. Chill the pasta salad before serving. Makes 8-10 servings.
WOW!! I would love to meet him!!!! My husband and I are going to Vegas in August and plan on eating at his restaurant, Craft Steak. What an exciting day!!!
ReplyDeleteIt was so nice to meet you last week! What has happened to our Phillies?? ugh. I'll be there on Sat..hope they can turn it around.