PAPPA AL POMODORO
Steps:
- Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 10 minutes, until tender. Add the ciabatta cubes and cook for 5 more minutes. Place the tomatoes in the bowl of a food processor fitted with the steel blade and process just until coarsely chopped. Add the tomatoes to the pot along with the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat, and allow to simmer, partially covered, for 45 minutes.
- Meanwhile, preheat the oven to 375 degrees F.
- For the topping, place the ciabatta cubes, pancetta, and basil on a sheet pan large enough to hold them in a single layer. Drizzle with olive oil, sprinkle with salt and pepper, and toss well. Cook, stirring occasionally, for 20 to 25 minutes, until all the ingredients are crisp. The basil leaves will turn dark and crisp, which is perfectly fine. Reheat the soup, if necessary, beat with a wire whisk until the bread is broken up. Stir in the Parmesan and taste for seasoning. Serve hot sprinkled with the topping and drizzled with additional olive oil.
TORRISI'S CHICKEN FRA DIAVOLO
Provided by Frank Bruni
Categories dinner, main course
Time 1h15m
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- Make the guajillo vinaigrette: soak guajillo chiles in warm water to cover overnight. The next day, scrape chili from skin and chop ½ cup flesh, discarding skin. In small saucepan over very low heat, cook garlic in 1 tablespoon olive oil until soft. Remove garlic and mash to a paste; combine with chopped guajillo, ½ cup olive oil, lemon juice, Sriracha, chili flakes and salt and sugar to taste.
- Make the bread crumbs: In small heavy skillet over low heat, cook bread crumbs in butter with garlic and thyme, stirring occasionally, until golden; discard garlic.
- Prepare outdoor grill. Season chicken with salt and pepper and grill over medium coals (turning frequently) until cooked through, 30 to 45 minutes. Transfer chicken to platter and let rest 10 minutes. Cut breasts in half and split drumsticks from thighs; dress with guajillo vinaigrette.
- Mix yogurt with olive oil, lemon juice, salt and pepper to taste; dollop on 4 plates. Arrange 2 pieces chicken on each plate. Toss frisée and radicchio with olive oil, lemon juice, salt and pepper to taste; mound next to chicken and sprinkle with bread crumbs.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 34 grams, Carbohydrate 26 grams, Fat 53 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1107 milligrams, Sugar 15 grams, TransFat 0 grams
SHRIMP FRA DIAVOLO
Provided by Giada De Laurentiis
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
THE REALTOR'S SEAFOOD FRA DIAVOLO
Here's the spicy, tangy, classic Italian seafood dish done my way. You can make it as hot as you like by increasing the red pepper flakes or adding hot sauce. You can use any pasta you like for this. I use thin spaghetti. If your family are big eaters like us, this will only serve 4 people. If they are normal eaters, it will serve up to 8 people.
Provided by Realtor by day
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, heat oil, add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally unitl starting to soften. Add tomatoes with their juice, tomato sauce, wine, basil, and red pepper flakes. Meanwhile, cook the pasta according to package directions. Never add oil to the water or the sauce won't stick to the pasta later.
- When the pasta is just about done, add the shrimp to the sauce mixture and cook about 3-4 minutes until just oink.
- Drain pasta and spoon sauce over pasta. Sprinkle the crabmeat over top being careful not to break up the lumps.
- NOTE- you can use the crabmeat or switch it out and substitute scallops, clams, oysters, calamari or any combination of seafood you like best. Our favorites are crabmeat and/or scallops with the shrimp.
CHICKEN POMODORO
This is a wonderful main dish for company or just when you want something a little special without a lot of fuss.
Provided by Mysterygirl
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken breasts between 2 pieces of thick plastic wrap and pound until meat is 1/4" thick.
- Heat oil in skillet.
- Season chicken with salt& pepper, then dust with flour.
- Saute chicken in oil till golden then remove to a platter.
- Pour off fat from pan.
- Remove pan from heat and add vodka, stir, return to heat and cook stirring until vodka is nearly gone to deglaze the pan.
- Add broth and lemon juice to pan.
- Return chicken to pan, cook each side 1 minute then transfer to a warm platter.
- Add tomatoes and cream to pan.
- Heat through, then pour over the chicken.
- Sprinkle top with scallions for garnish.
Nutrition Facts : Calories 265.8, Fat 12.9, SaturatedFat 3.3, Cholesterol 85.8, Sodium 151.4, Carbohydrate 2.6, Fiber 0.5, Sugar 1, Protein 26.2
CHICKEN FRA DIAVOLO
This is my modification of Giada's Shrimp Fra Diavolo (#155415) with chicken substituted for the shrimp. If you don't like it, Don't blame Giada! :-)
Provided by PickyEater
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until almost fully cooked (al dente), drain, and set aside.
- While the pasta is cooking:.
- In a large skillet, over medium-high heat, sauté the onions in two Tbl of olive oil for approximately 3-4 minutes.
- Stir in the garlic and pepper flakes and continue to cook for another 2-3 minutes until the onions become translucent.
- Transfer the onion mixture to a bowl, leaving as much oil as possible in the skillet, and set aside.
- Add the chicken to the pan, sprinkle with salt, and sauté approximately 4-5 minutes until no longer pink (add additional oil as necessary).
- Add the wine to the skillet and deglaze.
- Return the onion mixture to the skillet and add the tomatoes with their juices and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
- Stir in the parsley and basil. Season with more salt, to taste.
- Add the drained pasta to the tomato mixture; stir well and cook for another minute or two to bring the pasta up to temperature and serve.
Nutrition Facts : Calories 590.7, Fat 25.3, SaturatedFat 6, Cholesterol 85.1, Sodium 674.1, Carbohydrate 54.5, Fiber 8.2, Sugar 4.6, Protein 26.9
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