Here is this week's "The Dish" ... a conversation with Annie Prizzi:
Title: Executive chef of Tony’s C Place, 842 Neapolitan Way, Naples, 331-8056.
Education and experience: A graduate of the Culinary Institute of America, Hyde Park, N.Y. and opened Windows on the World with Joe Bell and worked there for 17 years.
What is your favorite thing to make? Slow-roasted foods. I like the smell when it is cooking. Pot roast or osso bucco would be my favorite.
What is your food indulgence? Italian cheesecake.
What three things are in your refrigerator? Capers, anchovies and really good preserves.
What one ingredient must you have? Basil.
Is there anything that you wouldn’t make? No, I love to cook.
Who would you want to have dinner with? James Beard.
What would you have? I would like to eat Peter Kump’s recipe for 40-clove garlic chicken and slow-roasted vegetables.
What do you eat when you go out? My favorite is some type of Asian cuisine like Thai or sushi, because it is healthy.
Do you have a favorite cookbook? It isn’t a cookbook, but a reference book, “The Food Lover’s Companion.”
What is your favorite utensil? A wooden spoon to stir what I am making.
Do you have a cooking hint for our readers? Organize is the key. Organize your pantry and refrigerator to be able to see everything and for easy use.
Where did you have you most memorable meal? From DB’s Bistro in New York City. It started with snails and then Kobe beef with foie gras. The entire meal was unbelievable.
What do you do after work? I go home and sit with my husband and dog and have a nice dinner. I also catch up and talk on the phone.
Do you have a motto or mantra? I live to eat, not eat to live and make sure it is healthy.
Is there anything new in the cooking world? I think it has finally made it to the forefront to eat natural and local.
Do have a favorite childhood meal? My grandmother’s eggplant Parmesan.
Do you cook at home? We grill a lot.
Do you have a drink of choice? A big bold red wine.
What inspires you? Being able to share my recipes and what I’ve learned with young people. I enjoy teaching and it inspires me to watch them learn.
Prizzi gave us this recipe:
Southern Italian parsley-and-cheese sausage
4 pounds lean Boston butt, cut into cubes
2 pounds pork belly trimmings, cut into cubes
2 ounces coarse salt
1½ tablespoon butcher-grind black pepper (coarse-grind black pepper)
3 tablespoon fresh parsley, chopped
½ pound crumbled reggiano Parmesan or pecorino cheese
1 tablespoon red pepper flakes
12 foot of sheep casings
* Put everything in a food processor through the meat grinder attachment.
* When it is all ground, mix it thoroughly and put into grinder again with the casing attached on the outside to fill the casing in an endless rope fashion.
* Cook as desired or freeze to use at a future time.
Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam