Kitchen Confidential: Chris Humphreys, Fellini's #9


Chris Humphreys, Fellini's #9
PHOTO BY WILL WALKER

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.