Paul Bartolotta: Espresso Granita Mascarpone Cream Recipe + Pork Loin

The Talk: Chef Paul Bartolotta

Paul Bartolotta, the chef famous for his Italian cuisine, has many restaurants, including one at Wynn Las Vegas. He visited The Talk with a Pork Loin recipe, Espresso Granita dessert, and Butternut Squash Ravioli.

The Talk: Paul Bartolotta Apple & Onion Roast Pork Loin Recipe Ingredients

This is a simple but satisfying recipe that will provide a great main course if you need to mix it up and get a break from turkey and ham at the holidays.

• 2 1/2 lb Pork Loin
• 1 Bay leaf
• 2 tbsp Sugar
• 1/4 cup Dry White Wine
• 1 1/4 cups Chicken Stock
• 2 cored, sliced Golden Delicious Apples
• 4 tbsp Unsalted Butter
• 18 peeled Cipollini Onions
• 1/4 cup Apple Cider Vinegar
• 1/4 cup Lemon Juice
• 2 sprigs Rosemary
• 3/4 cup Olive Oil
• Salt & Pepper

Paul Bartolotta: The Talk Apple & Onion Roast Pork Loin Recipe Directions

1. Preheat the oven at 350 F.
2. Salt and pepper the pork loin.
3. Heat about 1/2 cup olive oil in a saute pan and brown the pork loin all over.
4. Add 1/4 cup olive oil with butter, onions, and bay leaf. Saute to golden brown.
5. Add sugar and let it caramelize.
6. Use white wine and vinegar to deglaze, reducing the liquids by half.
7. Add chicken stock, lemon juice, and rosemary.
8. Transfer to the oven and bake 10 minutes; then glaze the meat.
9. Add apples and continue roasting, basting every 10 minutes for about half an hour, or until fully cooked.
10. Let rest before slicing and serving with sauce.

The Talk: Paul Bartolotta Espresso Granita Mascarpone Cream Recipe

This is a dessert you can find on the menu at Bartolotta’s restaurant. Granita is espresso and sugar that you freeze and turn into a shaved ice topping. He said you could make this at any time of the year.

Ingredients

• 2 cups Espresso
• 1 cup Heavy Whipping Cream
• 1 lb room temperature Mascarpone Cheese
• 8 tbsp Sugar
• 6 Egg Yolks
• Zest of 1 Lemon
• Zest of 2 Oranges

Directions

1. Combine sugar with espresso. Freeze and later grate with a box grater. Or freeze in a thin layer on a rimmed baking sheet, later raking with a fork.
2. Whip heavy cream until it is stiff; reserve.
3. Combine egg yolks with sugar to a creamy consistency. Place over a water bath and whip to a ribbon-like consistency.
4. Transfer to a stand mixer and whip while it cools. Work in mascarpone and the zest from the lemon and one of the oranges.
5. Last, work in whipped cream.
6. Transfer mascarpone to serving glasses.
7. Add espresso granita on top and garnish with remaining orange zest to serve.