From the Kitchen of: Enzo Febbraro

1Chef Enzo Febbraro is the well-respected executive chef at the politically acclaimed D’Acqua Ristorante. His experience and skills are far-reaching, providing an outstanding basis for producing world-class meals that dazzle diners, time and again. He has helped D’Acqua remain the culinary home of many of Washington’s politically elite, including senators, congress members, and First Lady, Laura Bush, as well as many White House staff members. He has also personally cooked for the past two presidents.  We were able to snag a few minutes to ask the usual questions…

What is your favorite kitchen gadget?
My favorite kitchen gadget is tongs. Every kitchen needs at least one pair of kitchen tongs.

What is the most overrated food/technique in restaurants today?
The most overrated food/technique is molecular cuisine.

If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
I would open up a restaurant serving Asian cuisine.

What is your favorite local product or purveyor to work with?
My favorite purveyor to work with is Eurogourmet.

What is your biggest customer pet peeve?
My biggest pet peeve is when customers eat everything on their plate and then complain that they didn’t like it.

What do you drink/eat after work?
After work, I like to enjoy a glass of good wine.

What is your favorite thing to cook at home?
At home, I like to prepare a great dish of pasta. My favorite is linguine with sea urchin. Bon Appetito!

Keep reading for Chef Febbraro’s recipe for Linguine with Sea Urchin!

2Sea Urchin Linguine

Ingredients List
Serves Four

3 tbsp extra virgin olive oil
2 clove sliced garlic
1 tbsp chopped parsley
4 fresh sea urchins or 8oz sea urchin meat
1 oz white wine
2 each anchovy under oil
salt and pepper to taste
¾ lb of linguine

Procedure:
Cook linguine in plenty of salty water. Pre-heat sauté pan, add oil, garlic, the chopped anchovy and the parsley. Cook till garlic is golden brown. Add white wine and let reduce then add the linguine al dente and sea urchin. Toss vigorously until the linguine and the sea urchin bonds together

2 Comments

Filed under Food, Interview, Restaurants

2 responses to “From the Kitchen of: Enzo Febbraro

  1. CIAO ENZO,TANTI SALUTI DA CATTOLICA

  2. rosario aruli

    enzo finalmente ti ho trovato un bacio eun abbraccio forte da tuo fratello
    rosario aruli e da tutta napoli Viale colli aminei 40

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