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Talk Food Festival: Paul Bartolotta

Posted on Oct 25, 2013 10:45am

Chef Paul Bartolotta joined the ladies in the kitchen for The Talk Food Festival.  He showed them how to make an exciting Italian meal.  Here are his delicious recipes from today's show!



PENNE CON SUGU DI PARANZA
Penne with fish and tomato sauce


Ingredients


6 oz

penne pasta (barilla)

3 oz

extra virgin olive oil (preferably sicilian)

1       

cloves, garlic (sliced)

8 oz

spanish onion (sliced)

1 pinch

crushed red pepper

10 oz

red snapper (cut in cubes)

2 oz

white wine

6oz

tomato sauce

16

water

1 oz

butter

2t

italian parsley (coarsely chopped)



Preparation


In large pot of boiling salted water, cook penne until al dente (approximately 8 minutes)

Mean while, warm garlic in half of the olive oil.  When lightly brown add sliced onion. Cook at medium heat until translucent. Now add red snapper.  Cook for 3 minutes.  Add white wine and reduce until dry. Now add tomato sauce and water and simmer until fish is completely cooked and sauce is homogenous. When the pasta in done, add it to the pan with the sauce and continue to cook. As sauce cooks with the pasta, add both the parsley and the butter, finally adding the remaining olive oil when the pasta and the sauce are creamy.  Adjust seasoning with salt and pepper.


Serves 4




CAROTE MARINATE ALLA MENTA
Marinated carrots scented with mint


Ingredients


1 lb.

carrots (cleaned and peeled)

1 ½ cloves

garlic (minced)

tt

sea salt and black pepper

1 tbsp

fresh oregano (chopped)

2 tbsp

fresh parsley (chopped)

4 tbsp

fresh mint (chopped)

6 tbsp

red wine vinegar

6 tbsp

extra virgin olive oil

3 tbsp

sugar


Preparation


Bring a pot of salted water to a boil. Wash and peel the carrots then cut each carrot length wise and then in chunks on a bias. Blanch the carrots in the boiling water until tender then drain and set aside. Next, in a medium bowl, mix together the carrots and garlic and season with salt and pepper to taste. Then add the fresh herbs mixing until well incorporated. Finally add the red wine vinegar, extra virgin olive oil and sugar and mix well. Allow the carrots to marinate in a cooler overnight. Serve cold or at room temperature.




GAMBERI E CANNELLINI
Shrimp with Cannellini Beans


Ingredients


12 pieces

Medium shrimp

2 cups

Cannellini beans (cooked)

½ cup

Extra virgin olive oil

½ pint

Cherry tomatoes (cut in half)

10 each

Basil leaves  

To taste

Sea salt and black pepper


Preparation


In a large mixing bowl combine tomatoes, coarsely chopped basil, extra virgin olive oil, sea salt and black pepper and stir vigorously to create a creamy tomato basil sauce. Set aside.

In a large pot of salted water, warm the cannellini beans.  When the beans are warm, strain and add to the tomatoes.  Bring the water to a boil, add the shrimp to the boiling water and cook for approximately two minutes. When the shrimp are cooked add them to your tomato basil sauce. Adjust seasoning to taste with sea salt and fresh ground black pepper.  Serve immediately while still hot or at room temperature.



Serves 6

 


PANNA COTTA CON FRUTTI DI BOSCO
Chilled cream with marinated berries



Ingredients:


12 oz.

Whole milk

12 oz.

Heavy cream

3 oz.

Sugar

3  

Sheet gelatin

 

8 oz.

Strawberries

8 oz.

Raspberries

1 tsp.

Lemon juice

3 oz. Sugar

1 Lemon zest

2oz. Water



Preparation:


Bloom the sheet gelatin in cold water. Strain well and set aside.

Warm over low heat the milk, heavy cream and dissolve the sugar.

Do not overheat.  Melt the gelatin sheets into the milk base.  Pour into molds and put in the refrigerator to set up.


In a separate mixing bowl, mix the strawberries, raspberries, lemon zest, lemon juice and sugar.  Gently stiring in the water and allow them to macerate for 15 minutes.


When the Panna Cotta molds have set up, dip in warm water and unmold onto serving  plates garnishing with a small spoonful on the macerated berries.

Serve immediately.



Serves 6

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