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The dish: A conversation with chef Giovanni Conigliaro
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Title: Chef of Giovanni Ristorante Italiano, 5975 Pine Ridge Road, Naples, 353-9440.
Education: Graduate of the University of Central Florida with a degree in hospitality and nine years working in the kitchen at Giovanni Ristorante Italiano.
Age: 26
Inspiration for cooking: It is a family tradition. I am following in my family’s footsteps. My father owns this restaurant and my uncle owns another restaurant in Naples.
Best part of your job: Everything. I enjoy being with my family and pleasing the customers.
Hardest part of your job: To be able to run a successful business and still have consistent quality from the kitchen.
Most popular item on your menu: Everything is popular — our veal, chicken and fish, especially our sea bass.
Favorite thing to make: Vitello alla piccata galante is one of my favorites. It is veal scaloppini with egg washed shrimp pan fried and served with artichoke hearts and topped with sundried tomatoes and a brandy sauce.
If you weren’t a chef: A soccer coach.
Favorite person to cook for: My paternal grandmother. She is an excellent cook.
Favorite kitchen tool or utensil: My tongs. I use them for practically everything.
Chef Conigliaro gave us his recipe for:
SNAPPER ROSSI DI ESTATE FOR ONE
Ingredients
1 fillet of red snapper, 6-8 ounces
1/4 cucumber, seeded, peeled and julienne cut
2 mushrooms. sliced
1/2 teaspoon walnuts, chopped
1/2 ounce butter, whole butter 1/2 teaspoon lemon juince
1/8 teaspoon fresh dill sprigs
2 tablespoons drawn butter
seasoned flour with salt, garlic, white pepper and paprika (enough for dredging of fish)
salt and white pepper to taste
Preparation
* Dust red snapper in seasoned flour mixture.
* Heat drawn butter in a skillet and sauté red snapper on each side until done.
* Remove snapper from skillet and place on heated plate or platter.
* Place whole butter in skillet and sauté mushrooms until tender. Add cucumbers and walnuts and sauté until cucumbers are hot.
* Add lemon juice, salt, pepper and dill. Bring to a simmer, pour the sauce over the red snapper and serve.
— By Sheila Mesulam
snmesulam@naplesnews.com
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