Savor Italian seafood from the heart of Vegas

Las Vegas was known for its cheap eats and all-night buffets, but now it's a city of high-end restaurants and culinary delights. If you're in Sin City looking for fresh fish and incredible Italian fare, swing by Bartolotta Restaurante di Mare at the Wynn Resort on the strip. The restaurant's chef, Paul Bartolotta, shares some of his cuisine.

Insalata di Piovra Ligure
Servings:

Serves 6

Ingredients

    • 5 Lbs. Whole Octopus (large size is preferable 2 1/2 pounds each)
    • 2 Stalks celery (cut in 1” pieces)
    • 1 Onion (quartered)
    • 2 Lemons (cut in half)
    • 4 Sprigs parsley
    • 1 C White Wine
    • 1/4 C White Wine Vinegar
    • 1 T Salt
    • 1.5 Lbs. Fingerling Potatoes
    • 1 C Extra Virgin Olive Oil
    • 1/2 Lemon (juiced)
    • 1 t Red Wine Vinegar
    • 2 T Flat Leaf Parsley (coarsely chopped)
    • Salt and Black Pepper

Preparation

Baking Directions:

Place celery, onion, lemon, parsley sprigs, wine, vinegar, and salt in a 6-quart stock pot, fill with water and bring to a boil. Wash octopus in cold running water and remove beak using a paring knife, cutting a circle around the beak (the beak is located at the point where the tentacles meet in the center of the octopus). Place octopus in boiling water and cook covered until tender, approximately 30 minutes to one hour depending on the size. At the same time, boil fingerling potatoes in separate pot of salted water until tender. Peel, and slice into 1/2” pieces. Carefully remove octopus from water and cool slightly. Cut octopus tentacles into same 1/2” size pieces as the potatoes. Gently mix octopus, potatoes, chopped parsley, extra virgin olive oil, lemon juice, vinegar, salt and black pepper. Serve warm or room temperature.

Penne con Ragu di Crostacei
Servings:

Serves 6

Ingredients

    • 1 lb. Penne pasta (Barilla)
    • 6 oz. Extra virgin olive oil (preferably Sicilian)
    • 3 Cloves, garlic (sliced)
    • 1/4 tsp Chili flakes
    • 6 Shrimp (16-20 cleaned and cut into small pieces)
    • 1 1.5 pound Maine lobster (blanched and meat removed also cut in small pieces)
    • 6 Langoustine tails (cleaned and cut into small pieces)
    • 16 oz. Cherry Tomatoes (quartered)
    • 8 oz. White wine
    • 8 oz. Jumbo lump crabmeat
    • 8 oz. Butter
    • 3 T Italian parsley (coarsely chopped)
    • 1 T Tarragon (coarsely chopped)

Preparation

Baking Directions:

In large pot of boiling salted water, cook penne until al dente (approximately 8 minutes). Meanwhile, warm garlic in half of the olive oil. When lightly brown add shrimp and langoustines. Add cherry tomatoes and cook for 1 minute. Now add white wine and reduce by half. Add crabmeat and lobster. 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 herbs and the butter, finally adding the remaining olive oil when the pasta and the sauce are creamy and homogenous. Adjust seasoning with salt and pepper.

Pesce alla Palermitana
Servings:

Serves 4

Ingredients

    • 1.5-2 lbs. Whole Orata (Sea Bream)
    • 4 oz. Extra virgin olive oil (preferably Sicilian)
    • 18 oz. Cherry Tomatoes (quartered)
    • 1 oz. Sliced Green olives (pitted)
    • .5 oz. Capers (Pantelleria)
    • 1 Lemon (quartered)
    • 8 oz. Dry white wine
    • 12 oz. Water
    • 8 oz. Fingerling Potatoes (approx. 5 potatoes, boiled & cut in half)
    • 5 Sprigs of fresh oregano
    • 1/4 oz. Fresh oregano (coarsely chopped)
    • 1 tbl Italian parsley (coarsely chopped)
    • 1 tbl sliced garlic
    • Sicilian Sea Salt & Black Pepper

Preparation

Baking Directions:

Preheat oven to 450 degrees F.In a large oven proof sauté or roasting pan (large enough to fit the whole fish). Warm half of the extra virgin olive oil; add garlic and cook until lightly browned. Add tomatoes, potatoes, olives, capers, oregano sprigs, lemon and white wine. Now season the fish with salt and pepper and place the fish in the pan and add water. Bake in oven for 20 minutes or until the fish has reached an internal temperature of 140 degrees F. Remove fish from pan. Cook sauce over high heat until it is reduced to 8-10 oz. Add chopped parsley & oregano and remaining extra virgin olive oil. Adjust seasoning.

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