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The Inn At New Town Farm
Presented by Chef | Activist Tim Groody
Roasted Portobello, Shallot, Chard & Green Bean Platter
With Balsamic, Shaved Asiago Cheese
8 Servings
Portobello
4 portobello caps
2 T balsamic vinegar
1 clove garlic sliced
2 T olive oil
Toss altogether. Marinate 2 hours minimum. Season and roast over medium heat. Cool and cut in ¼” slice.
Shallots
4 medium sized shallots
3 T balsamic vinegar
sprinkle of brown sugar
2 T olive oil
salt
red pepper flake
Peel and slice shallots in circles. Toss with other ingredients and season lightly with salt and red pepper flake. Place on a baking sheet and bake at 350* for 35-45 minutes or until soft. Stirring frequently. Remove from the oven and reserve.
Assemble
1 ½ # green beans stem removed
1 T chopped garlic
1 T chopped shallot
1 tsp red pepper flake
2 T olive oil
3 c chopped swiss chard
¼ cup white wine
3 T extra virgin olive oil
cut portobello
Blanch beans in salted water for 2 minutes until just tender. In a saute pan heat the oil. Add garlic, shallots and flake. Stir 30 seconds. Add chard and season with salt. Add beans, wine, extra virgin and portobello. Season with salt and toss to heat. Pour onto a platter. Sprinkle on shallots. Shave cheese on top. Serve and Enjoy!!!!!
