Search

TALK BLOG

Paul Bartolotta Recipes

Posted on Nov 24, 2014 10:00am


Chef Paul Bartolotta, an Italian-American chef best known for his Italian coastal cuisine, shares some Italian alternatives for Thanksgiving. Chef Paul Bartolotta is the chef of Bartolotta, Ristorante di Mare at Wynn Las Vegas and is the co-owner of other restaurants including Bacchu, Ristorante Bartolotta, Bartolotta's Lake Park Bistro and Mr. B's, A Bartolotta Steakhouse in his hometown of Milwaukee. 

Roast Loin of Pork with Apples and Cipollini Onions
(ARISTA DI MAIALE CON MELE E CIPOLLINE)

Yields 4 Servings

Ingredients:

2 ½ lbs. Pork loin
To Taste Sea salt
To Taste Freshly ground black pepper
1/2 Cup Extra virgin olive oil
1/4 c. Extra virgin olive oil
4 TBSP Butter (unsalted)
1 Bay leaf (fresh)
16-20 Cipollini onions (peeled)
2 TBSP Sugar
¼ Cup Apple cider vinegar
¼ Cup Dry white wine
¼ Cup Lemon juice
1 ¼ Cup Chicken stock
2 Sprigs rosemary
2 Golden delicious apples (cored/cut into 8 segments)

Directions:

1. Pre-heat oven to 350 F.
2. Season the pork loin with sea salt and black pepper to taste. In a large sauté pan heat extra virgin olive oil and brown the pork loin on all sides basting occasionally.
3. Add the additional extra virgin olive oil, butter, bay leaf and peeled cipollini onions. Sauté on both sides until golden brown. Add sugar and caramelize, then deglaze with apple cider vinegar and dry white wine. Reduce by half, evaporating the acidity of the wine. Then add lemon juice, chicken stock and two sprigs of rosemary.
4. Place in pre-heated oven and bake, basting after 10 minutes to glaze the pork loin. Add golden delicious apple segments and continue basting every ten minutes for a total of approximately 30 minutes, or until the pork loin reaches an internal temperature of no less than 145 F to 160 F. Remove from the oven and allow to rest for 10 minutes before slicing into 4 portions glazing with the apple-cipollini sauce.

Butternut Squash Ravioli with Brown Butter and Amaretti Cookie
(RAVIOLI DI ZUCCA AL BURRO E AMARETTI)

Yields 4 Servings

Ingredients:

2 TBSP Butter (unsalted)
1 Bay leaf (fresh)
2 lbs. Butternut squash purée (may substitute pumpkin)
1/4 TSP Cayenne pepper
1/4 TSP Cinnamon (ground)
1/8 TSP Clove (ground)
1/4 TSP Nutmeg (ground)
8 TBSP Amaretti cookies (finely ground)
1 TSP Sugar
3 TBSP White bread crumbs
8 TBSP Parmigiano-reggiano (finely grated)
4 Thin sheets fresh pasta dough
8 TBSP Parmigiano-reggiano (finely grated)
4 TBSP Amaretti cookies (finely ground)
4 TBSP Butter (unsalted)
Pinch Sea salt

Directions:

1. In a medium non-stick sauté pan, melt butter with bay leaf until golden brown. Add butternut squash purée and warm. Remove from heat and place in a small mixing bowl. Add cayenne, cinnamon, clove, nutmeg, amaretti cookies, sugar, white bread crumbs and parmigiano-reggiano. Add sea salt to taste. Allow to cool completely before making ravioli.
2. Either with a pastry bag or small coffee spoon, place dollops of filling on sheets of fresh pasta dough, approximately 3/4 inch apart from each other. Brush lightly with water. Fold pasta over, sealing filling inside and cut into individual ravioli with fluted pastry wheel. Place on a lightly floured sheet tray.
3. In a small mixing bowl, combine parmigiano-reggiano and grated amaretti cookies. Boil ravioli in salt water until tender.
4. Melt butter with a pinch of sea salt until golden. Toss ravioli in brown butter. Place on a serving plate and sprinkle with parmigiano-amaretti mixture. Serve immediately.

Mascarpone Cream with Espresso Granita
(COPPA DI MASCARPONE CON GRANITA DI CAFFE)

Yields 4 Servings

Ingredients:

2 Cups Espresso (may substitute strong coffee)
8 TBSP Sugar
1 Cup Heavy whipping cream
6 Egg yolks
1 lb. Mascarpone cheese (room temperature)
1 Zest of whole lemon
1 Zest of whole orange
1 Zest of whole orange

Directions:

1. Combine espresso and sugar and freeze either as a large block to grate on a box grater, or in a thin layer on a sheet tray to be raked with a fork to create granita.
2. Whip heavy cream until stiff. Set aside in a medium mixing bowl.
3. Whip together egg yolks and sugar until creamy. Place over a water bath or bain marie and whip until mixture is cooked and creates ribbons. Place in a table-top mixer and whip until cool. Fold in mascarpone cheese and zest of one lemon and one orange. Then fold in whipped cream.
4. Scoop mascarpone cream in serving glasses (coppe). Top with espresso granita and grate zest of remaining orange on top. Serve immediately.


Connect with the Talk