Talk Food Festival: Paul Bartolotta

Posted on Jan 15, 2014 10:45am

Chef Paul Bartolotta was here for The Talk Food Festival.  He showed the ladies his delicious and filling Italian meal.  Here are his recipes from today's show!

Recipes courtesy of Paul Bartolotta Bartolotta Ristorante di Mare Wynn Las Vegas



Roman style artichokes


18 oz extra virgin olive oil

6 ea medium sized artichokes

1 ea lemon juice (or 1 tbsp vitamin c powder)

18 cloves garlic (cut in half lengthwise)

12 ea basil leaves

24 ea mint leaves

as necessary water

tt sea salt

tt black pepper (freshly ground)

2 tbsp mint (coarsely chopped)

1 tbsp basil (coarsely chopped)


Clean artichokes with paring knife and/or vegetable peeler. Cut in half and remove the heart. Cover bottom of sauteuse with garlic, mint and basil. Place artichokes face down on top of the herbs and season with sea salt and a healthy amount of freshly ground black pepper. Pour extra virgin olive oil over the artichokes and then the warm water to completely cover. Cover the pot with a lid and place over medium heat. When cooked, place the artichokes on a serving plate and top with freshly chopped mint and basil. Adjust seasoning with salt and pepper to taste and drizzle with extra virgin olive oil used to cook the artichokes. Serve warm or at room temperature.

Serves 6




Penne pasta with shrimp, crab and zucchini


12 oz penne pasta

8 oz extra virgin olive oil

2 cloves garlic (sliced fine lengthwise)

pinch chili flakes

12 ea shrimp (cut into small morsels)

4 oz dry white wine

12 oz cherry tomatoes (quartered)

6 oz zucchini

8 oz water

4 oz crab meat

4 Tbsp butter

4 Tbsp extra virgin olive oil

4 tsp italian parsley (coarsely chopped)

2 tsp tarragon (coarsely chopped)

to taste sea salt


In a pot of boiling salted water, cook penne pasta until cooked (al dente). In a separate sauté pan, heat extra virgin olive oil gently sauté garlic, do not brown. Add chili flakes and shrimp. Then pour white wine into pan and reduce by half. Add cherry tomatoes, zucchini and water, reduce by half again. Add crab meat, cooked penne pasta and butter, toss together until sauce coats the pasta. Finish with extra virgin olive oil, parsley, and tarragon. Season to taste with sea salt.

Serves 4




Apples glazed in moscato wine with vanilla gelato


2 ea golden delicious apples

4 tbsp butter

1 ea whole vanilla bean (cut in half, then cut lengthwise making 4 thin strips)

2 Tbsp granulated sugar

1 tsp lemon juice

2 Tbsp moscato wine

8 oz vanilla gelato


Peel apples with a vegetable peeler. Cut in half lengthwise and then into thin segments. In a sauté pan heat butter till foamy, not brown. Add the apples and vanilla beans to the pan and sauté lightly till the apples are tender. Then add the sugar, lemon juice and Moscato wine and reduce liquid by half. Place cooked apples and syrup on the bottom of the serving bowls and top with a scoop of vanilla gelato. Garnish each portion with a piece of the vanilla bean. Serve immediately.

Serves 4

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