Photo by TARA E. McLAUGHLIN, Staff
Chef Fabrizio Aielli was inspired to open Sea Salt after participating in the 2005 Naples Winter Wine Festival.
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FABRIZIO AIELLI
Title: Chef/owner of Sea Salt, 1186 Third St. S., Naples, 434-7258
Hometown: Venice, Italy
Experience: Cooking for 32 years and owned three restaurants in Washington, D.C.
Who would you like to have dinner with? Pink Floyd.
What would you have? A glass of wine and a plate of pasta.
Who would you invite to a dinner party? My family, so they can enjoy my art of cooking.
Do you have a favorite childhood food? My mother’s gnocchi.
What won’t you eat? I don’t eat liver, but I make Venetian liver and am very pleased to say I make it great.
How do you know when you cook well? The food feels it when you touch it. You should be happy when you cook and the food will be the best. It is a live thing.
What is your comfort food? I love junk food — fries, hot dogs, but organic ones that are natural without chemicals.
What three ingredients will we find in your pantry? Olive oil, pasta and garlic.
What ingredient can’t you live without? Definitely salt. It is the most important mineral in the world.
What is your favorite time of day? Around 5 p.m. when I get excited to work with the dinner menu.
What do you do when you are away from the restaurant? I love to spend time with my wife and dog and just relax. I also like to go to Whole Foods Market and find new things.
What is the best part of your job? To be with people.
Aielli gave us this recipe:
ROASTED BUTTERNUT SQUASH SOUP
Ingredients
2 butternut squash
4 amaretto cookies, crumbled into pieces
1 Vidalia onion, chopped
Salt and pepper to taste
10 sage leaves
41/2 cups vegetable broth
2 tablespoons brown sugar
1 cup apple juice
1 cup heavy cream
2 tablespoons amaretto
Preparation
* Preheat the oven to 400 degrees.
* Cut the squash in half and remove the seeds.
* Place the squash face down on a cookie sheet and bake approximately 45 minutes until tender.
* Place all the ingredients except the cream and amaretto in a soup pot and mix together.
* Bring the ingredient to a boil and simmer for 20 minutes.
* Take the squash out of the oven, scoop it out of the skin and place in the broth. Boil for two minutes.
* Remove from the stove and place by cupfuls into a blender to liquefy.
* When all the broth is blended pass through a sieve.
* Place the broth back into the pot and add the heavy cream and stir.
* Bring just to a boil and add the amaretto, stir and serve warm in individual bowls.
* Makes four servings
Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam
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