Vinny Dotolo

Dad's Bucatini Pie
Rating: Unrated
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Baked in a skillet, this outrageous pasta-and-Parmesan dish has been in chef Vinny Dotolo's family for ages. Slideshow: More Pizza Recipes 
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Sunchoke-Kale Hash with Farro
Rating: Unrated
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Comfort food is rarely healthy, or vegetarian. This soul-satisfying winter hash is both. The recipe from F&W Best New Chefs 2009 Jon Shook and Vinny Dotolo, of Animal and Son of a Gun in Los Angeles, combines crispy sunchokes, silky oyster mushrooms, tender kale and chewy farro. It’s wonderful served with grilled steak or on its own as a meatless main course. Slideshow: Vegetarian Main Courses 
"I love skirt steak because it's just fatty enough, and it cooks quickly, which is great for dinner parties," says Vinny Dotolo. He serves the steak thinly sliced, with a lightly smoky, tangy paprika butter. Entertaining Tips from F&W Editors More Amazing Steaks
Shallot Jam
Rating: Unrated
1
Vinny Dotolo and Jon Shook spent a month perfecting their creamy chicken-liver mousse, topped with this jam of sweet sautéed shallots and balsamic vinegar. More Condiment Recipes Entertaining Tips from F&W Editors
Vinny Dotolo found inspiration for this elegant dish by thinking about New Year's Eve classics. Both Champagne and caviar flavor the butter sauce that he spoons over seared scallops set on mini potato pancakes. Plus: Entertaining Tips from F&W Editors
"Octopus is on a wave of coolness," says Jon Shook. "It's the new L.A. protein." Vinny Dotolo describes this salad's genesis: "I originally wanted to do an octopus sandwich, with the flavors of an Italian sub, but the bread got in the way." Now he sears the octopus, braises it in white wine until tender and tosses it with chickpeas and a tangy mix of marinated carrots, fennel and celery. Slideshows:  Salads with Seafood 
This pizza-like tart is made with free-form puff pastry topped with three cheeses—ricotta, Parmesan and Gruyère—bacon and onion. "It tastes a little like the white pizza I used to eat after surfing in Florida," says Vinny Dotolo. Jon Shook adds, "Actually, it tastes like the white pizza you'd eat after surfing in France." More Chef Coverage from F&W Editors
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Creamy Onion Dip
Rating: Unrated
New!
Animal * Los AngelesJon Shook and Vinny Dotolo's dip is a perfect update of the soup-mix-and-sour-cream classic: rich, savory and slightly sweet. After all, the chef-partners say, "What's better with a few cocktails than chips and a killer onion dip?" Cooking with Onions
Jon Shook and Vinny Dotolo—the guys behind the Food Network show Two Dudes Catering—have a philosophy that guides them, whether they're cooking for the X Games or for their new Los Angeles restaurant, Animal: Use a big cut of meat, preferably pork, and serve it with a killer sauce. More Great Pork Recipes
This pizza-like tart is made with free-form puff pastry topped with three cheeses—ricotta, Parmesan and Gruyère—bacon and onion. "It tastes a little like the white pizza I used to eat after surfing in Florida," says Vinny Dotolo. Jon Shook adds, "Actually, it tastes like the white pizza you'd eat after surfing in France." More Chef Coverage from F&W Editors
Creamy Onion Dip
Rating: Unrated
New!
Animal * Los AngelesJon Shook and Vinny Dotolo's dip is a perfect update of the soup-mix-and-sour-cream classic: rich, savory and slightly sweet. After all, the chef-partners say, "What's better with a few cocktails than chips and a killer onion dip?" Cooking with Onions
Jon Shook and Vinny Dotolo—the guys behind the Food Network show Two Dudes Catering—have a philosophy that guides them, whether they're cooking for the X Games or for their new Los Angeles restaurant, Animal: Use a big cut of meat, preferably pork, and serve it with a killer sauce. More Great Pork Recipes