Talk Takeaway: Cooking with Chef Paul Bartolotta

Posted on Oct 25, 2012 10:45am

Award-winning Chef Paul Bartolotta from Bartolotta Ristorante di Mare at Wynn Las Vegas was here to show our ladies how to prepare a fun, fast and fabulous dinner for friends. These recipes are sure to impress and won't break the bank.



Spaghetti with Clams



9 oz                 Spaghetti

3 T.                  Extra virgin olive oil

2 each              Garlic cloves

48                    Manilla clams

pinch               Crushed red pepper

1 cup              White wine

1 cup               Clam stock (optional)

2 T.                  Parsley (Coarsely Chopped)

2 T.                  Olive oil

to taste            Sea Salt


•           Wash clams carefully.  

•           Bring large pot of salted water to the boil.

•           Add spaghetti and cook until "al dente" approximately 8 minutes.

•           In a large saute pan saute garlic with olive oil until translucent not caramelized.

•           Add clams and saute, lightly coating them with oil.  

•           Add crushed red pepper.

•           Add white wine and cook until alcohol has evaporated.

•           Add clam stock (optional) and reduce by half allowing clams to steam open.

•           Add cooked pasta, toss gently, add parsley and drizzle with olive oil.

•           Serve immediately adjusting salt to taste.


Serves 6


Artichoke Salad


Ingredients par Insalata

1 can (7oz)      Whole Artichokes  cooked

1 ½ cup           Porcini Mushrooms or field Mushrooms

3 cups              Arugula

2 oz                 Pecorino Cheese                             

½ tsp               Garlic (minced)

1 T.                  Basil   (minced)

1 T.                  Mint   (minced)

3 T.                  Extra Virgin Olive Oil

2 T.                  Butter

                        Salt and Pepper to taste


Ingredients par Vinaigrette

1 T.                  Sherry Vinegar

1 T.                  Extra Virgin Olive Oil

½ tsp               Salt

½ tsp               Pepper



•           Prepare vinaigrette; mix together sherry vinegar, olive oil, salt and pepper

•           Slice artichoke hearts into medium-thick pieces

•           Slice mushrooms the same size as artichokes

•           Sauté the artichokes and mushrooms with butter, garlic, basil, mint, salt and pepper

•           Add vinaigrette dressing to pan

•           Put arugula in a mixing bowl

•           Add 1 oz Pecorino cheese

•           Take the artichokes and mushrooms out of the pan and mix with arugula salad

•           Serve on a platter and top with the remainder of sliced Pecorino cheese.  


Serves 6


Chocolate Almond Cake



1 stick and 2T Butter (softened)

1/3 cup            Sugar

3 each              Egg Yolk

1 ½ cup           Almond Flour

1/3 cup            Grated Dark Chocolate

1 T.                  Cocoa Powder

3 each              Egg White

1/3 cup            Sugar



•           cream butter with first amount of sugar

•           add egg yolks one by one mixing well after each addition

•           add almond flour and mix until just combined

•           combine chocolate with cocoa powder and add to mixture

•           separately; whisk the egg whites until light and fluffy

•           add the second amount of sugar to the egg whites, continue mixing until sugar is dissolved and egg whites hold their shape (medium meringue)

•           fold meringue into batter, stirring until homogenous

•           spread into 8 inch round pan, well coated with pan spray

•           bake at 350F for 35 minutes

Serves 6

Connect with the Talk