D'acqua Ristorante: National Cherry Month Offers Healthy, Tasty Options

February is National Cherry Month, providing a great opportunity for people to add some tart cherries to their diet. Not only will they get a chance to try some new and interesting recipes, but they will also be doing good things for their health. In fact, according to research conducted by the University of Michigan, tart cherries may be helpful in reducing risks associated with heart disease and diabetes.

"People are learning that these tart little super-fruits pack a powerful punch," explains Enzo Febbraro, the co-owner and executive chef of D'Acqua Ristorante, located in Washington D.C. "They great for you because of all the antioxidants they have, and they can really add some zing to your cooking."

Tart cherries have become a popular ingredient in many recipes, including cherry chili, biscotti, salads, cobbler, oatmeal, galette, cherry walnut cake, tart cherry sauce for glazing meat, and of course, pies.

"Make it a point, this month, to celebrate the tart cherry by adding it to one of your meals," adds Febbraro. "Once you taste what great flavor it adds to a recipe, you'll be looking for more ways to include them in your cooking."

Try this tasty cherry recipe for and fine Italian meal:
CHERRY, FENNEL AND SEA BASS RISOTTO


Ingredients
20 cherries
1/2 cup vodka
8 oz of Sea Bass thinly sliced
7oz Risotto rice
2 fennel bulbs, with green tops
1 large garlic clove, peeled
� cup white wine
1 small red onion, peeled and finely chopped
1 qt chicken stock, heated
3 oz unsalted butter
1 tbsp Olive oil
freshly ground salt and black pepper, to taste
3 oz Parmesan, grated
Method
Wash the cherries and place in a bowl. Pour the vodka over the cherries and set aside for 3-4 hours.
Finely chop the fennel bulbs and set aside.
Bring the stock to a simmer in a saucepan.
In a separate large, heavy-based saucepan, heat the butter and olive oil. Add the chopped garlic and red onion, cooking for 2-3 minutes.
Stir in the fennel.
Cook, stirring, for 5 minutes until the fennel softens. Add the risotto rice and stir well, coating the grains with the butter mixture. Add the wine and let it evaporate.
Add the hot stock a ladle at a time and cook, stirring, until the rice has absorbed the stock. Repeat this process until the rice is al dente.
Add the vodka-soaked cherries and mix in the remaining butter and grated Parmesan. Season to taste with salt and freshly ground pepper.
Place onto plates and top with the slices of raw Sea Bass that will be cooked with the heat of the risotto by the time you serve it.

About D'Acqua Ristorante
D'Acqua Ristorante, owned by Chefs Enzo Febbraro and Francesco Ricchi, is located at 801 Pennsylvania Ave. NW in Washington D.C. The restaurant, which features a coastal Italian menu with a seafood emphasis, was opened by the two highly acclaimed chefs in 2006, and has quickly earned great reviews. Enzo, a native of Naples, Italy, has traveled throughout Europe, preparing dishes at high-end restaurants and hotels. Francesco, a Florentine native, has owned a number of award-winning establishments, and has also hosted President George W. Bush. The restaurant is a popular political dining establishment that is frequented by the Washington elite, including senators, members of congress, and White House staff. To learn more about D'Acqua Ristorante, visit the Web site at www.dacquadc.com.


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source:
University of Michigan. A cherry on top. April 2007.