Eat something new! Linguine with sea urchin
Try this Italian dish with a twist from a chef who’s gained political praise
 Enzo Febbraro Linguini with Sea Urchin |
Recipes from TODAY |
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The nation’s capital is in bloom as the 2008 National Cherry Blossom Festival began on March 29, and we’ve decided to feature restaurants from D.C. all this month in celebration of the cherry blossoms that mark the arrival of spring.
The National Cherry Blossom Festival is an annual two-week, city-wide event featuring more than 200 international cultural performances and more than 90 other special events. From arts and exhibits to cuisine and sports, the festival showcases the 3,000 cherry trees that were given to the city of Washington, D.C., in 1912 as a gift from Mayor Yukio Ozaki of Tokyo to enhance the growing friendship between the United States and Japan.
Executive chef Enzo Febbraro of D’Acqua Ristorante has allowed us to steal this recipe for linguine with sea urchin to begin the month. Co-owner and chef Febbraro has created a menu of Italian-style prepared fish, and guests can select their fish from the in-house fish market at the stunning restaurant, which is located close to the White House on Pennsylvania Avenue. His signature style of roasting whole fish and carving tableside has gained admiration from political power players and gourmands alike.
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Enzo Febbraro Enzo Febbraro is co-owner and chef of D'Acqua Ristorante in Washington, D.C. |
About the chef: A native of Naples, Italy, chef Febbraro first developed his love of cooking from his family. He spent many hours as a child learning cherished family recipes of his mother and grandmother. By the time he was 16, Enzo had graduated from culinary school and embarked on a culinary tour of Europe, which gave him the opportunity to cook in fine kitchens throughout Paris, Nice, Munich, Grmaisch, Madrid, Milan, the former Yugoslavia, and London. Enzo has cooked in Michelin three-star restaurants and five-star hotels throughout Europe.
He began his career in the U.S. in 1993 in Los Angeles. He then landed in Las Vegas, where he led a culinary team along with chef Domenico at the Tre Visi and La Scala restaurants of the MGM Grand Hotel and Casino. He subsequently brought his talents to Washington in 1995 as executive chef at Café Milano in Georgetown. Chef Febbraro continued his success at the famous Filomena Ristorante in Washington’s Georgetown neighborhood, where he catered to numerous loyal diplomats, politicians and entertainers like Placido Domingo. In 2006, chef Febbraro joined forces with restaurateur Francesco Ricchi of I Ricchi in Italy and Washington, D.C., to open D’Acqua Ristorante.
D’Acqua
801 Pennsylvania Ave, NW
Washington, DC
(202) 783-7717
www.dacquadc.com
Linguine with sea urchin is served at D’Acqua for $28. This recipe makes 4 restaurant servings.
Serves 4-5
INGREDIENTS
Fill a large stockpot with enough water to cover the pasta and place over high heat on stove. Add salt to taste and bring to boil.
Cook linguine in salted water until soft on the outside, with a crunch on the inside. Remove from heat and drain water.
Preheat sauté pan over medium-high heat and add the olive oil, garlic, the chopped anchovy and the parsley.
Cook until 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.
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Want to nominate your favorite restaurant dish for a “Steal This Recipe” feature? Just e-mail with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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