Well here at we are at the Valentino restaurant at the Venetian on Las Vegas trip in fabulous Las Vegas. This room that I'm staying at is called the chef table. This is where we keep our collection of recipe books and with the continent inspired. The original Valentino opened in Santa Monica back in mid 70s, we were asked to bring the Valentino brand to Las Vegas. Then years ago by the Venetian brand that thought we were doing a good job with the food and we had been here in Las Vegas since July of 1999.
Our philosophy actually embraces two concepts. We do have a casual dining room where we offer a—of menu. We had also a room that is more contemporary. But for concepts, definitely a correction of something big and simplicity of recipes and that’s where we stand.
Today we’re going to make a couple of dishes. We’re going to make some lamb chops with roasted potatoes in a sauce and some fagatini stuffed lobster pasta with a lobster sauce.
So first and foremost we’re going to actually put the lamb on a pan. We’re going to season our nice lamb chops with a little salt and pepper. We actually add some mint leaves there for flavorings as well. Now adding a little butter to a pan along side with any oil will actually help prevent any protein, meat, or fish or whatever to stick to the pan even though you're not using a non-stick pan.
Over here, were going to do the same thing with our potatoes. Our potatoes are being cut into wedges and actually bake them in the oven for about 20 minutes. I'm actually going to pop them on to the broiler where it gets a nice color brown.
I'm going to cut my fresh pasta into squares and then I'm going to take just a brush with a little bit of water and I'll brush the pasta so that it is nice and wet and eventually becomes sticky. Then I'm going to put a dollop of lobster stuffing and then I'm going to lift up the pasta at the corner. And then again, and then again until I get a nice spear shaped little purse. And here for the sauce, we’re going to put some butter and add some sliced garlic that has been previously roasted. I'm going to add my lobster and fresh dill to the pan.
Believe it or not I'm going to add a little bit of curry. I love curry. In some uses I love this. I'm actually going to stir this a little bit more. Here we go, a little bit of marinara sauce, a little bit of cream. This is a party favorite. We’re going to add some brandy to the pan voila! Lean is great must in this particular place and this flavor with rosemary, it goes very good with meat, fish, anything you really want.
So you can actually compare lean to a thick balsamic vinegar. Now believe it or not the sauce is very good. Of course that is. And put it all over the bottom of the plate with a nice green sauce. We put my lobster tail right in the middle and the rest of the meat as well.
My pasta is actually ready and I'm going to put it into the pan. Os I'm not putting the pasta in the sauce because I want the nice blackened yellow of the pasta shining through. And then we’re going to put the little purses all around the plate. Look at that, a little drizzle of olive oil.
Ph beautiful! And now our lamb should be nice and medium rare. We have nice vertical presentation here. I'm going to add this lamb in that, into those. The sauce will have everything a little bit of acidity. It should cut very nicely into the gumminess of the lamb and a little bit of chive juts to add color for this presentation. And there you have it.
In today’s special, we have lobster stuffed purses with a lobster marinara cream and curry sauce and pan roasted lam chops with roasted potatoes and a raspberry sauce. Enjoy bon appétit!
As far as our customers, they come here at Valentino and dine regardless whether they will go to casual dining or the fine dining, we want them to leave with the feeling of every night of great experience. We’re not your neighborhood Italian restaurant. You may actually try new dishes. You may try all dishes that look like new to you, so just all of it, service to the degree.
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