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Talk Takeaway: Cooking with Chef Paul Bartolotta

Posted on Mar 27, 2013 10:45am

Chef Paul Bartolotta of Bartollota Ristorante di Mare at Wynn Las Vegas joins us for a Talk Takeaway: Cooking segment. He'll be making up a light and delicious Italian feast, starting with a Sicilian oven baked fish and a traditional Tuscan bread salad.  He'll finish the meal off with a Mascarpone cream dessert and espresso granite.  Chef Bartolotta is an Italian-American chef best known for his Italian coastal cuisine.  He is a two-time winner of the James Beard Foundation Award for Best Chef and also owns the restaurants Bacchus, Ristorante Bartolotta, Bartolotta's Lake Park Bistro and Mr. B's.

 

Pesce Alla Palermitana – Sicilian Oven Baked Fish

Serves 4

Ingredients for mascarpone cream

2 oz yolks (room temperature)

2 oz sugar

9 oz mascarpone (room temperature)

4 oz heavy whipping cream

¼ lemon (zest0

Preparation

Whip the cream in the kitchen aid on high speed until thick. Remove whipped cream and set it aside in the refrigerator. Combine yolks and sugar in the stainless steel bowl, cook over water bath until thick and pale yellow, continually whisking it. Pour eggs mixture into the clean kitchen aid bowl. Whip on medium-high speed until cool. Add softened mascarpone to the eggs mixture and whip it again just until combined. Fold in whipped cream and lemon zest.

Ingredients for espresso granita

16 oz espresso

5 oz sugar

Preparation

Dissolve the sugar in the espresso. Freeze in mold. Once it frozen solid, shave into granita.

Plating

Spoon 1/5 cup of the mascarpone cream into the dessert glass, spread the granita evenly on the top and zest a generous amount of orange over granita. Complete with chocolate gelato on top.

 

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