SPAGHETTI WITH SHRIMP FRA DIAVOLO

 Fra Diavolo is an Italian-American creation which translates to 'brother devil'.

All'Arrabbiata is an Italian creation from Rome which translates to 'angry'. They are both spicy, using red pepper flakes and have a tomato base. 
You can serve shrimp fra diavolo with pasta or without. Serve this with a green salad, and a glass of vino rosso.

1 lb large to jumbo shrimp, peeled, deveined, tails removed

3 T olive oil, divided

½ t sea salt

½ to 1 t red pepper flakes (depending upon how spicy you like it)

¼ t fine ground black pepper

½ medium yellow onion, diced

2 cloves garlic, finely sliced or minced

½ t dried oregano (I used freeze-dried)

½ cup dry white wine

2 cups crushed Italian tomatoes, preferably San Marzano

½ lb spaghetti

2 T chopped Italian parsley

2 T chopped fresh basil

Sea salt and freshly ground black pepper

Extra-virgin olive oil, for drizzling

In a bowl, combine the shrimp, 2 tablespoons of the olive oil, salt, red pepper flakes, and ground black pepper.

In a large skillet, over high heat, add the shrimp mixture and cook until lightly brown on both sides, about 2 minutes, each side.

Transfer to a bowl and set aside.

In the same skillet, over medium heat, add the last tablespoon of the olive oil, and cook the onion until translucent, about 3 to 4 minutes.  

Add the garlic and oregano and cook another minute.

Add the wine and stir with a wooden spoon to break up any brown bits.

Add the crushed tomatoes and simmer over low heat for 15 to 18 minutes, until sauce slightly thickens.

Meanwhile, cook spaghetti in boiling salted water, until al dente, about 8 minutes.

Take out about ¼ cup pasta water to add to thin the sauce.

Scoop up all of the pasta using a spaghetti fork and add to the sauce in the large skillet. Combine well the add the shrimp to the sauce including any juices in bowl and simmer another 2 to 3 minutes, until heated through.

Stir in the parsley and basil and season to taste with salt and pepper.

Divide the spaghetti between 2 warm pasta bowls.

Spoon on sauce and 6 shrimp per bowl.

Drizzle with a little extra-virgin olive oil.

Serves 2

SUNDAY RIGATONI WITH BEEF SHANK GRAVY

Here is a hearty Sunday Italian-American dinner from Mamaw, Elizabeth Greco Noviello. Some Italian-Americans call their sauce that is cooked with meat "gravy". The beef is so tender and the marrow bones give the gravy so much flavor. Buona Domenica a tutti!

2 (28 oz) cans whole peeled Italian tomatoes

2 lbs beef shank with marrow bones intact

2 T extra-light olive oil or avocado oil, divided

1 medium onion, diced

4 oz pancetta, diced

4 cloves garlic, thinly sliced

2 T tomato paste

½ cup dry red wine

½ t red pepper flakes

Salt and freshly ground black pepper

2 T chopped fresh basil

1 lb rigatoni

Chopped fresh basil, for garnish

Freshly grated Grana Padano* or Parmigiano-Reggiano cheese

Pour tomatoes into a large bowl and hand-crush them, removing the hard center cores.

Alternatively, use an immersion blender to chop the tomatoes.

In a large heavy pot or Dutch oven, brown the beef shanks in a tablespoon of oil for about 6 to 7 minutes on each side. Do not turn the shanks until they are deeply browned. This will add flavor and allow the meat to release from the pan. Remove the meat from the pot and set aside.

Pour off any excess grease and add the rest of the oil.
Sauté the onion and pancetta for about 10 minutes over low heat. Add the garlic and sauté another minute.

Add the crushed tomatoes, tomato paste, wine or water, red pepper flakes, and season to taste with salt and pepper.
Simmer for 10 minutes, then return the beef shanks to the pan and nestle them into the sauce. Cover with a tight-fitting lid and place in a 325-degree F oven for 2 to 2 ½ hours.

Using tongs, transfer the beef shanks to a cutting board.
When cool enough to handle, shred the meat and place back into the pot. Discard the marrow bones. Reheat gravy and stir in chopped basil.

Boil the rigatoni in salted water for about 9 to 10 minutes, until al dente.
Drain rigatoni and pour back into the pot.
Add a couple of ladles of the gravy (with some shredded meat) to the pasta and toss.
Spoon into warm pasta bowls, add a little more of the gravy and meat to the top of the pasta. Sprinkle with some chopped basil and serve with grated cheese.

Serves 4


* Grana Padano cheese is one of the world’s first hard cheeses; it was made by monks near Milan, Italy, in the 12th century. Grana means “grain” in Italian, referring to the texture of the cheese.

ROASTED BUTTERFLIED CHICKEN WITH FRESH SALSA VERDE

To butterfly a chicken for roasting, you remove the backbone, make a slit in the breastbone, also known as keel bone, and flatten it before cooking. The chicken cooks faster and the skin browns more evenly with this method. I made a fresh salsa verde (green sauce) to serve along with the chicken.  

1 (3 to 4 lb) whole chicken

4 fresh thyme sprigs

1 T extra-light olive oil

Sea salt and freshly ground black pepper

Preheat oven to 425 degrees F.

Place chicken, breast side down, on a plastic cutting board.

Cut out the backbone with kitchen shears and trim off any excess fat at the base of the tail.

Discard chicken back or save in a plastic baggie and freeze for making stock later.

Using a sharp knife, make a slit at the top, between the breastbone (this will help flatten the chicken).

Turn chicken over and press down hard with your hands to flatten the chicken.

Tuck wings under and flip legs inward and down.

Place thyme sprigs on a rimmed baking sheet or roasting pan.

Place chicken, breast side up, on top of the thyme sprigs.

Rub the olive oil all over the skin of the chicken.

Season the chicken with salt and pepper.

Place in oven and roast for about 60 minutes, basting with pan juices, after 30 minutes. 

Chicken is done when the skin is golden brown and breast meat registers 165 degrees F with an instant-read thermometer.

While chicken is roasting, make the Salsa Verde.

Remove chicken from oven and place on a cutting board, tented with foil for 5 minutes before cutting into pieces.

Salsa Verde

1 large bunch Italian parsley

8 large basil leaves

2 T capers, drained

2 anchovy fillets

1 clove garlic

Zest and juice of 1 large lemon

Pinch of red pepper flakes

Sea salt and freshly ground black pepper

3 T extra-virgin olive oil

Place ingredients in a food processor and process until smooth.

Spoon into a small serving bowl and refrigerate until ready to serve.

Serves 4

CRISPY CLASSIC CHICKEN PARMIGIANA - Pollo alla Parmigiana

This is one of America's favorite Italian dishes. In Italy, they make it with veal.

Lee's Kitchen Tips:

You may wonder what the difference is between marinara sauce and tomato sauce.

Marinara sauce is a tomato sauce without any meat. Tomato sauce can be flavored with pancetta and then removed.

Marinara Sauce

2 T olive oil

½ medium yellow onion, diced

½ t red pepper flakes

3 cloves garlic, pressed or minced

1 (28-oz) can San Marzano-style whole peeled crushed Italian tomatoes

¼ cup water

½ cup dry white wine

1 t granulated sugar

Sea salt and freshly ground black pepper

2 T chopped fresh basil

Heat olive oil in a saucepan over medium-low heat.

Add the onion and sauté for 10 minutes, stirring occasionally.

Add the red pepper flakes and garlic to the saucepan and sauté another minute.

Pour the crushed tomatoes into the saucepan, water, wine, sugar and season with salt and pepper. 

Slowly simmer, uncovered for 25-30 minutes, while you prepare the chicken.

Stir in the chopped basil.

Chicken

2 small to medium boneless chicken breasts, partially frozen

Sea salt and freshly ground black pepper

1 large egg

1 T water

¾ cup all-purpose flour

½ cup dry breadcrumbs

½ cup panko breadcrumbs

½ cup freshly grated Parmigiano-Reggiano cheese, divided

½ cup avocado, peanut oil, or plain olive oil, for frying

6 oz (1 ½ cups) grated mozzarella cheese

2 T thinly sliced fresh basil

Preheat oven to 350 degrees F.

Chicken is easier cut if partially frozen.

Stand each chicken breast on its side and slice diagonally, like you would with a baguette of bread, into 4 slices.  

Now you will have 8 thiner-small chicken breast cutlets.

Season both sides of chicken with salt and pepper.

In a shallow bowl, add flour and season with salt and pepper.

In a second shallow bowl, add the egg and water and whisk with a fork to combine.

In a third shallow bowl, mix together the breadcrumbs, panko, and ¼ cup of the Parmigiano cheese.

Heat oil in a large non-stick skillet over medium-high heat.

Dip each chicken cutlet into the flour, then into the beaten egg, and then into the breadcrumb mixture. Set aside on a platter.

Cook chicken 4-5 minutes on each side, until golden brown.

You may have to cook chicken in two batches.

Place a couple ladles of tomato sauce in the bottom of a baking dish.

Place chicken cutlets on top of sauce.

Top with another ladle of tomato sauce.  

Top with mozzarella cheese and the rest of the Parmigiano cheese.

Bake in the oven for 15 minutes, until cheese is bubbling and the chicken is completely cooked through.

Serve with spaghetti and a green salad.

Serves 2 to 4

SPAGHETTI OR BUCCATINI ALLA CARBONARA

I prefer this dish with pancetta, but If you are a purist, make it with guanciale (pork cheeks).  If you don't have pancetta, go ahead and make it with bacon.  Authentic spaghetti alla carbonara does not contain cream.  The creaminess comes from the eggs and cheese.  I used the eggs my friend, Sandi, gave me.  The yolks were the color of a beautiful sunset.  Grate the cheeses, slice the shallots and garlic first and set them aside on a cutting board. This was my son, Brandon’s, favorite.  Why go to a restaurant for this when you can make it to perfection at home?

3 oz pancetta, guanciale, or 4 strips bacon, chopped 

1 T olive oil or avocado oil

1 T unsalted butter

1 medium shallot, cut in half and thinly sliced

1 clove garlic, thinly sliced

¼ cup dry white wine

½ lb buccatini or spaghetti

1 whole egg and 1egg yolk

¼ cup freshly grated Parmigiano-Reggiano cheese   

¼ cup freshly grated Pecorino Romano cheese

Freshly ground black pepper

½ t red pepper flakes

1 T chopped fresh basil

Thinly shaved Parmigiano or Pecorino cheese, for garnish

In a large skillet that is big enough to hold the cooked pasta, cook the pancetta,  guanciale, or bacon until crisp.

Remove with a slotted spoon to a plate.

Pour out all but 1 tablespoon of the fat, add the olive oil and butter; sauté the shallot for about 2 minutes.

Add the garlic and sauté another minute.

Add the wine and stir with a wooden spoon, scraping up the flavorful brown particles. 

Turn off the heat and set aside.

Bring a large pot of salted water to a boil, add the buccatini and cook 10 to 12 minutes, cook spaghetti 7 to 8 minutes, until al dente. 

Drain the pasta, but save some of the pasta water.

While the pasta is cooking, put the whole egg and egg yolk into a mixing bowl. 

Add half of the grated cheeses and season to taste with black pepper and red pepper flakes. Whisk until well combined. 

Return the skillet to low heat. 

Add the hot drained pasta to the pan and toss for a couple of minutes to incorporate.

Remove the skillet from the burner and pour the egg-cheese mixture onto the pasta, tossing quickly and thoroughly, which will gently cook the eggs using the heat of the pasta, but not scramble them.

Return the skillet to low heat, add bacon and toss another minute.

Add some of the reserved pasta water to thin the sauce.

Add a little more grated cheese, the chopped basil, and serve.

Serves 2

 

FOUR CHEESE STUFFED PASTA SHELLS

This is another classic Italian-American pasta dish. Jumbo shells are usually found in boxes, in the pasta aisle of your grocery store. My kids loved this dish growing up. You can also add some fresh chopped spinach to the cheese filling if you wish.

Tomato Sauce

2 T olive oil 

1 small yellow onion, diced

½ t red pepper flakes 

2 cloves garlic, pressed or minced

2 cans (28 oz) whole peeled Italian tomatoes 

2 T tomato paste

1 T chopped fresh basil

½ cup Pinot Grigio or other dry white wine

Sea salt and freshly ground black pepper

Four Cheese Filling

16 oz container whole milk ricotta cheese

8 oz fresh mozzarella cheese, cut into small pieces, saving half for topping shells

½ cup grated Pecorino Romano cheese

½ cup grated Parmigiano-Reggiano cheese

1 large egg, beaten

¼ cup minced Italian parsley

2 T minced fresh basil

¼ t grated nutmeg

Sea salt and freshly ground black pepper

1 lb jumbo pasta shells

Chopped fresh basil leaves, for garnish

Grated cheese, for serving

In a large saucepan over medium heat, add the oil and sauté the onion and red pepper flakes for 5 minutes, or until translucent. Add the garlic and sauté another minute.

Pour tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.

To the saucepan add the crushed tomatoes, tomato paste, basil, and wine.
Season to taste with salt and pepper and simmer uncovered for 30 minutes.

Meanwhile in a bowl, mix together the Four Cheese Filling and set aside.

Boil the pasta shells in a large pot of salted water, for about 8 minutes.
Gently remove the shells to a bowl with ice-cold water, then gently pour into a colander and let drain. Try not to tear the shells.

Preheat oven to 350 degrees F.

Using a tablespoon, spoon a generous amount of filling into each shell and set aside on a platter or pizza pan.

When the sauce is finished simmering, spoon a ladle or two into the bottom of a baking dish or two smaller baking dishes.
Arrange the shells in the baking dish and add a small piece of mozzarella on top of each.
Cover with aluminum foil sprayed with oil and bake 20 minutes. Remove foil and bake an additional 5 to 7 minutes.
One baking dish can be frozen, if using two, before baking for another dinner.

To Serve:
Spoon a ladle of hot tomato sauce into each warm pasta bowl. Add 4 to 5 stuffed shells and sprinkle with grated cheese and garnish with basil.

Serves 4 to 6

CASA FRITTATA WITH RICOTTA, FONTINA, PARMIGIANO, & MUSHROOMS

The French have the omelette, the Spanish have the tortilla de patata, and the Italians have the frittata (frittate, plural in the Italian language). A Frittata is an egg dish that can be served for breakfast, brunch, lunch, dinner, or a midnight snack. Make it your own frittata by substituting a few of the ingredients with a few of your own favorites. Be creative!

3-oz packet pancetta, diced

10 cremini or white mushrooms, wiped clean and sliced

2 olive oil or avocado oil

3 to 4 medium potatoes, peeled and diced

½ large red bell pepper, diced

1 large shallot, cut in half and thinly sliced

1 clove garlic, minced

4 T unsalted butter

10 large eggs

1 ½ cups whole milk ricotta cheese

¼ cup whole milk or half-and-half

½ cup grated fontina cheese

½ cup grated Parmigiano-Reggiano cheese

2 T chopped fresh basil leaves, divided

Sea salt and freshly ground black pepper

Preheat oven to 350 degrees F.

In 12-inch ovenproof non-stick skillet, cook the pancetta over medium heat until crisp.

Remove with a slotted spoon and set aside in a bowl.

Add the mushrooms and cook over medium heat until the mushrooms are golden brown, about 12 to 15 minutes, stirring often.

Remove mushrooms to the bowl with the pancetta or bacon.

Add the potatoes to the skillet, cover, and cook, for 10 minutes, stirring a couple of times.

Remove lid, raise heat to medium, and cook potatoes another 3 to 5 minutes until golden and crisp.

Lower the heat, add the bell pepper and shallot.

Cook another 3 to 4 minutes.

Add the garlic and cook another minute.

Season with salt and pepper.

Meanwhile, in a large bowl, whisk the eggs, then stir in the ricotta, fontina, Parmigiano, and basil.

Season to taste with salt and pepper

Return the mushrooms and pancetta to the skillet, add the butter and let melt.

Adjust heat to low and add the beaten egg mixture.

Gently stir to combine ingredients

Place the skillet in the center of the oven and bake the frittata until it is golden brown, about 30 minutes.

The frittata should be mostly firm in the middle, but don't cook until center is dry.

Cut into 8 to 10 wedges and serve immediately.

Serves 8 to 10

CHICKEN MILANESE WITH TOMATO SALSA & ARUGULA

I had this wonderful crispy chicken recipe in a restaurant in Amalfi, Italy. Arugula is also known as rocket in Italy and probably comes from the French word roquette. You can also make this with veal, but cook the veal for only 2 minutes on each side. Serve with your favorite white Italian wine. Molto delizioso!

Fresh Tomato Salsa

2 cups red or multi-colored cherry tomatoes, diced 
3 T extra-virgin olive oil
2 t  balsamic vinegar
2 cloves garlic, minced
2 T chopped fresh basil
½ t chopped fresh oregano 

Salt and freshly ground black pepper

Mix the above ingredients together in a bowl, cover and set aside while making the chicken.

Chicken Cutlets
4 boneless, skinless chicken breast halves 
1 cup all-purpose flour
Salt and freshly ground black pepper
2 eggs
2 T milk or water
2 T freshly grated Parmigiano-Reggiano or Pecorino Romano cheese 
1 ½ cups panko bread crumbs
½ cup plain dry bread crumbs

¼ cup extra-light olive oil or avocado oil, for frying

4 small handfuls arugula, washed and dried (one handful for each plate) 
Shaved Parmigiano-Reggiano or Pecorino Romano cheese, for garnish

Cut each chicken breast in half, lengthwise.
Gently pound chicken between layers of plastic wrap to ¼-inch thickness.

In a shallow bowl, add the flour and season generously with salt and pepper.
In another shallow bowl, whisk together the eggs with the milk or water and cheese. 
In a third shallow bowl, mix together the panko and plain dry bread crumbs.

Dredge chicken in flour and shake off excess. Then dip the pieces into the beaten egg mixture and finally into the bread crumb mixture.
Set aside on a platter or baking sheet while breading the other pieces.

Preheat oven to 225 degrees F.

Pour 2 tablespoons of oil into a large skillet and heat over medium-high heat.
Cook cutlets in batches for about 4 minutes on each side. 
Place cooked chicken on a baking sheet and keep warm in the oven while cooking the rest.
Wipe out the skillet with paper towels before cooking the remaining cutlets.

Spoon some of the tomato salsa on the bottom of each plate, place two chicken cutlets on top, and then top with some arugula. 
Finish up with some shavings of cheese.

Serves 4