Bartolatta Recipe

At this year’s Pebble Beach Food and Wine festival The Black Bottle was showcased at a special dinner called the MY LAST SUPPER.

Our 2010 Diamond Mountain cabernet was presented as the red wine for the entre, a decadent roasted rack of lamb prepared by celebrity chef Paul Bartolatta of Ristorante di Mare, Wynn Resort Las Vegas. This recipe, a purely Ligurian style dish, was served with an amazing anchovy sauce which is traditionally was made with a mortar and pestle by creating a paste with all the dry ingredients first, and then adding extra virgin olive oil to obtain a creamy consistency.

Thanks to Chef Bartolatta we’ve recreated his Salsa d’Acciughe for you here:

Carrè d’Agnello con Salsa d’Acciughe

Salsa D’Acciughe 
Anchovy dressing


  • 3 oz Anchovy fillets
4 Tsp Red wine vinegar
  • 1 Tbs Oregano
2 Garlic cloves
1 Tbs Thyme
  • 1/2 cup Parsley
2 Tbs Chives
2 cups Extra virgin olive oil (preferably Sicilian)
  • Salt and black pepper to taste


Drain anchovies and rinse. Finely chop anchovies, garlic, oregano, thyme, parsley, and chives. In a large bowl, or mortar and pestle, mix extra virgin olive oil and red wine vinegar, combine remaining ingredients and stir. Season with salt and black pepper to taste.

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