Sharing Her Heart Through the Arts

Enza Boccasile Wohabe isn’t a trained cook or artist, but she has a passion for both and a dream of publishing a cookbook and selling her paintings.

Enza Boccasile Wohabe isn’t a trained cook or artist, but she has a passion for both and a dream of publishing a cookbook and selling her paintings.

Born in Calabria, she grew up in Milan, and cooking was second nature. “I was always with my mother and she was always making something wonderful,” said Wohabe.

After moving to Rye, Wohabe opened a gourmet shop, Buon Appetito, on Purchase Street. “The business didn’t make it, but I loved it, especially since it was there I met my husband.”

Sadly, soon after they married, he became disabled and requires round-the-clock care. Her mother moved in with them after her father died. “We’re still cooking together.”

Most of her day is devoted to his care, but when she has an hour or two, she’s at her easel or trying out a new recipe.

With Thanksgiving in mind, she shared a pumpkin risotto recipe with us. She also gave us a quick tour of her portrait gallery.

“I’m adding more color to my art these days,” she said.

Butternut Squash Risotto

Serves 6 to 8

Ingredients:

1 small butternut squash (1½ pounds)

1 small onion

2 cups Arborio rice

A glass of white wine

4 cups chicken broth

1/3 cup extra virgin olive oil

2 T. butter

Salt and pepper

½ cup Parmesan cheese

Freshly chopped parsley for garnish

Preparation:

Wash the squash, peel, and cut it into cubes. Chop the onion. Pour the oil and butter in a large skillet and add the onion and squash.

Cover and let stew over moderate heat. When tender, add the rice and stir. When dry, add the wine and let evaporate. Add some of the boiling chicken broth that you have started in the meantime.

Season and stir so it doesn’t stick to the pan. As it dries, add the rest of the broth and cover.

Cook slowly and stir occasionally. When all of the broth has evaporated, taste and sprinkle with the parsley and cheese and serve in warmed bowls.