Kitchen Confidential: Chris Humphreys, Fellini's #9
The secret to great cooking is...simplicity. My philosophy is that there should be few ingredients, but they should be treated properly.
The secret to success in the restaurant business is... a bad attitude and a good sense of humor. Have the bad attitude to tell someone when they've done something wrong; have the sense of humor to laugh about it later.
The secret to making Fellini's #9's calamari is... use fresh seafood, and don't overcook it.
Fellini's #9's calamari: Celery– cross cut, Kalamata olives. Red grapes, halved.
Capers, nonpareils. Sun dried tomatoes, julienned. Fresh, domestic calamari - cleaned and sliced into rings. Fresh spinach. Unsalted butter. Pinch red pepper flakes. Garlic. Salt. Reduced balsamic vinegar. Mix celery, olives, grapes, capers and sundried tomatoes.
In a cold saut© pan add butter, calamari, a handful of the mix, garlic, red pepper flakes, salt and saut© until calamari is about œ cooked– this does not take long! Add spinach– stir spinach until slightly wilted. Do not break sauce or overcook calamari. Serve in a pile in center of a plate, surrounded by pan liquid, topped with a drizzle of reduced balsamic vinegar.