Gamberetto Fra Diavolo

Gamberetto Fra Diavolo

(The Devil’s Brother’s Shrimp)

serves 6

(Italy)

This spicy shrimp dish is definitely not for the faint of heart, the 1/2 teaspoon of red pepper flakes version is for, mainly, for the non-Italian while adding 1 teaspoon or more of red pepper flakes is Italians and those used to spicy foods.  As always, for the tomatoes I highly recommend San Marzano tomatoes from Italy.  This dish can be served on its own or over pasta, rice, risotto, or polenta.

Ingredients

1 tablespoon extra virgin olive oil

1 medium yellow onion, chopped

1 teaspoon fresh oregano, chopped

2 tablespoons fresh basil, chopped

2 cloves garlic, crushed and finely chopped

1/2  to 1 teaspoon crushed red pepper (depending on how spicy you want it)

1   28 ounces can whole tomatoes

1/2 cup dry red wine

1 pound large shrimp; shelled, deveined and tails removed

1/2 cup chopped fresh Italian parsley

Freshly ground black pepper

Coarse Kosher or Sea salt

1 pound thin spaghetti or linguine

Preparation

1.  In a large, covered sauce pot over high heat bring a large amount of salted water to a rapid boil. Add pasta and cook until al dente.

2.  While the spaghetti is cooking heat the olive oil in a 12-inch sauté pan until hot. Add onion and cook, covered, 5 minutes or until tender and golden, stirring often. Add garlic, basil, oregano, and crushed red pepper; cook 1 minute.

3.  Place whole tomatoes into an appropriately sized bowl and crush by hand to desired texture.  Add the tomatoes and their juice and the ½ teaspoon salt to the pan.  Bring the mixture to a boil over medium-high heat.  Reduce heat to medium  add the parsley and red wine and cook, covered for an additional 5 minutes.

4.  Stir in the shrimp and cook, covered, 5 more minutes or until shrimp are opaque.  Taste the sauce and correct seasoning with additional red pepper, and salt and black pepper to taste.

5.  Drain pasta and add the drained spaghetti to the sauté pan and toss well to thoroughly combine the sauce and the shrimp. Either transfer to 6 separate serving dishes sprinkling each dish with parsley to dress or transfer to a large pasta bowl to serve family style. 

6.  Serve accompanied by crusty Italian bread and definitely no grated cheese please . . . remember Italians don't use cheese with seafood!

Spaghetti e Salsa di Granchio

Spaghetti e Salsa di Granchio

(Spaghetti with Crab Sauce)

(Italy)

serves 4

This is a traditional  spicy Southern Italian seafood pasta dish and, while the traditional recipe calls for whole crabs, it works equally well with King or Snow  crab legs.  Hint: REAL Italians DO NOT use cheese as an accompaniment  with seafood pasta sauces.

                Ingredients

1 pound dry spaghetti or linguini

4 large blue crabs or 1 pound of thawed frozen king 

   crab legs, cut into 3" pieces (2 pounds if  you can find lump crab meat)

1 pound lump crabmeat

1/4 cup extra-virgin olive oil, plus extra to drizzle

2 tablespoons softened butter

6 cloves garlic, finely minced

1/2 teaspoon red pepper flakes (or to taste)

2 28-ounce can whole tomatoes (San Marzano tomatoes preferred), drained, and hand crushed

1 cup red wine

2 tablespoons of tomato paste

1/4 cup finely chopped fresh basil leaves

2 tablespoons finely chopped Italian flat-leaf parsley, plus additional for garnish

1/2 teaspoon coarse Kosher or sea salt (to taste)

1/4 teaspoon freshly ground black pepper (to taste)

1/2 cup chiffonade fresh basil  leaves for garnish

Preparation

1.  In a large pot over medium-high heat bring the olive oil to the ripple stage and add the butter. When the butter melts add the garlic and cook, stirring, until fragrant, do not allow it to brown, about 2 minutes.  Add the pepper flakes, the salt, the ground  black pepper, the basil, the parsley, the crushed tomatoes and their juices.  Stir to combine the ingredients and allow to come to a simmer.

2.  Increase the heat to high, add the crabs and bring to a boil.  As the sauce comes to a boil lower the heat until you achieve a gentle simmer,  stir in the tomato paste and cook the sauce and crabs for about 30 minutes.

3.  After the 30 minutes remove the crabs to a serving bowl and keep warm in an oven set to about 150° F.

4.  If there are large chunks of tomato still in the sauce and it's not to your liking, crush them using a potato masher to achieve the consistency you prefer, unlike Americans Italians prefer their tomato sauce to be slightly chunky.  Add the lump crab meat stirring to distribute and allow the sauce to continue simmering for an additional 15 minutes until the crab meat is cooked through.

5.  Lower the heat under the sauce to low to keep it warm.

6. Bring a large spaghetti pot of heavily salted water to a boil over high heat.  When the water is rapidly boiling add the spaghetti and cook it until it is al dente (tender but still firm to the bite), 10 to 12 minutes. Drain reserving 1 cup of the cooking  water. 

7.  Meanwhile, correct the seasoning of the sauce with salt, black pepper, and red pepper flakes to taste.  If  the sauce is too tight, loosen it using a little of the reserved spaghetti cooking liquid (not too much, Italian sauces are meant to be a  little tight).

8.  Add the drained pasta to the sauce and toss to combine evenly and to reheat the pasta.  

9.  For service either divide the sauced pasta among warmed service bowls, drizzle with a little extra-virgin olive oil and  garnished with additional chiffonade basil or, for a family style service, plate the sauced pasta on a large service platter drizzled with a little extra-virgin olive oil and  garnished with the additional chiffonade basil and serve with the crabs on a separate platter  accompanied by plenty of crusty Italian or French bread and extra red pepper flakes for the real Italians.

Jaeger Schnitzel

Jaeger Schnitzel 

serves 4

(Germany)

This is a nod to Jo's German heritage, Jaeger Schnitzel is traditionally made from pork, accompanied by a creamy mushroom Jaeger sauce. A none traditional version can also be made using skinless, boneless chicken breasts.

Ingredients

4 boneless pork fillets (about 1/2 pounds each)

salt and pepper

1/2 cup of cooked ham slices, cut into about 1/2-inch pieces

1/2 cup sliced mushrooms

4 tablespoons of vegetable oil

1/2 bunch Italian flat-leaved parsley, chopped

1/2 cup sherry wine

6 ounces of beef broth

4 ounces of cream

1 medium yellow onion, finely chopped

Coarsely ground Kosher salt

Freshly ground black pepper

Preparation

1.  Preheat the oven to 200°F.

2.  One at a time, place the fillets in a 1 gallon re-sealabel plastic bag and pound the fillet to 1/4-inch thick.  Season both sides of each fillet with salt and pepper.

3.  In a sauté pan over medium heat, heat the oil until fairly hot and fry the Schnitzel on both sides until brown and cooked through, do not crowd the fillet or they will not brown. Remove the fried schnitzel to an oven proof dish lined with paper towels and place the dish in the pre-heated oven to keep them warm.

4.  In the same pan, fry the finely chopped onion and mushrooms for a few of minutes until the onions are softened and translucent and mushrooms begin to brown slightly.  Remove the onions and mushrooms to a plate and pour out any remaining oil.

5.  Return the sauté pan to the heat and deglaze the pan with the sherry.  Reduce the heat to medium low and add the beef  broth, cut-up ham, and cream. Stir to combine and heat the sauce through but do not allow the sauce to boil, boiling will cause the sauce to "break".

6.  Remove the sauce from the heat and add the chopped parsley, correct seasoning with salt and black pepper to taste.

7.  Remove the warm schnitzel from the oven to a serving platter and serve with the sauce in a separate bowl.




Next week's post: Spaghetti e Salsa di Granchio (Spaghetti with Crab Sauce)

Beef Tips with Mushrooms and Sherry

Beef Tips with Mushrooms and Sherry

serves 4

(America)

Beef tips with Mushrooms and Sherry is a classy looking meal that Jo and I developed because we discovered that our Prime Rib of Beef (see recipe) made so much more beef than we could eat in one meal and we needed to find a way to use the leftovers, we liked it so much we developed it into a recipe that would work on its own.

Ingredients

1 pounds beef tenderloin or sirloin tips (leftover beef), sliced into bite size pieces

3 tablespoons extra-virgin olive oil

1/2 pounds assorted white mushroom,  stem and caps quartered

Leaves from 2 fresh thyme sprigs

Coarse Kosher or Sea salt

Freshly ground black pepper

1/2 cup dry Spanish sherry

1 cup beef stock

1/4 cup heavy cream

2 tablespoons butter

corn starch slurry, 1 teaspoon corn starch plus 1 tablespoon cold water mixed together

1/2 Risotto recipe (see recipe)

Preparation

1.   Prepare 1/2 recipe of Risotto.

2.  Pat the meat dry and,  in a large skillet, heat 3 tablespoons olive oil over medium-high heat.  When the oil ripples and begins to smoke, add the beef and brown for 3 minutes insuring it is brown on all sides. With a slotted spoon, remove the evenly browned meat and reserve on plate.

3.  Add the 2 tablespoons of butter to the skillet and heat the butter/oil mixture until the butter begins to foam.  Add the mushrooms and thyme. Stir for a few minutes then add the sherry, stirring to scrape up any bits that may have stuck to the bottom.  Continue cooking, stirring to evaporate the alcohol, 2 or 3 minutes.  Add the beef stock. Continue cooking to reduce the liquid to about half, 3 or 4 minutes. 

4.  Stir in the cream and chives, and adjust seasoning with salt and pepper to taste.  Add the corn starch slurry and continue cooking, stirring constantly until the liquid thickens.

5.   Add the browned beef and stir to incorporate. 

6.   Plate by placing a bed of Risotto onto each plate and top each with the beef and mushrooms.

Next week's post: Jaeger  Schnitzel

Pasta con Pomodori Arrosto

Pasta con Pomodori Arrosto

Pasta with Roasted Tomatoes

Serves 4

(America)

We've all tasted spaghetti sauce but sauce made with roasted tomatoes is a "horse of a different colour", roasting adds an extra sweet, caramelized dimension  to the sauce

Ingredients

2 pounds medium plum tomatoes, halved lengthwise

3/4 cup extra-virgin olive oil

3 cloves garlic, crushed and finely chopped

1 tablespoon of Italian seasoning

½ teaspoon crushed red pepper flakes

½ teaspoon coarse Kosher salt

1 pound of your favourite pasta

1/2 cup roughly chopped fresh basil leaves

Preparation

1.  Preheat oven to 400° F.

2.  Spray a cookie sheet with no stick cooking spray. 

3.  In a small mixing bowl combine the 1/2 cup of olive oil, garlic, red pepper flakes, salt, and the seasonings and pour the mixture into a large, re-sealable plastic bag (1 gallon size); put in the halved tomatoes, seal the bag and shake to thoroughly coat the tomatoes.  Refrigerate the mixture for ½  to 1 hour to allow the tomatoes to marinate.

4.  Remove the tomatoes from the bag and place the tomato halves, cut side up, on the prepared cookie sheet.

5.  Place the cookie sheet on a rack in the middle of the oven and roast for 45 to 60 minutes until the tomatoes soften and are browned on the top.

6.  After the tomatoes have been cooking about ½ hour, place a large pot of salted water over a high flame and heat to a rapid boil.

7.  Add pasta to the boiling water and cook until al dente; reserve ½ cup of the pasta water.  Drain the pasta.

8.  In the bowl of a food processor place ½ the roasted tomatoes and the remaining 2 tablespoons of olive oil and lightly process.  Pour the processed tomatoes into a large bowl, add the cooked pasta, the remaining (unprocessed) roasted tomatoes, and 1/4 cup of the chopped fresh basil and toss to mix well.  If the pasta seems too tight (dry) for your tastes, loosen it by adding a little of the reserved pasta water and re-tossing (don’t add too much water as this pasta should be rather tight).  Discard any unused pasta cooking water.

9.  Either transfer the pasta to a large, flat pasta platter and sprinkle with shredded Parmesan  cheese  and additional red pepper flakes (to serve family style) or evenly divide the pasta among  6 plates and top each with Parmesan cheese and red pepper flakes (to serve individuals).

10.  Serve accompanied by crusty Italian bread and additional Parmesan cheese, the remaining chopped basil, and red pepper flakes on the side.

Next Week's Posting:  Beef Tips with Mushrooms and Sherry

Risotto alla Milanese

Risotto alla Milanese

serves 8

(Italy)

To call  risotto "cooked rice" is as insulting to Italian cuisine as is calling Classique Beuf Bourguignonne a "stew" is to French cuisine!  In Italy risottos are traditionally made using arborio rice, with liquids being added gradually while the rice is stirred constantly during cooking giving the finished dish a creamy texture.  In this version from Northern Italy the marrow gives the risotto a depth of richness while the saffron provides light, flower tones.  Once you've eaten it, Risotto is the only way you'll want to eat rice.

Ingredients

7 cups chicken stock

8 tablespoons of butter

1/2 cup finely chopped onions

1/2 cup chopped, uncooked beef marrow (optional)

2 cups uncooked white rice (preferably arborio)

1/2 cup dry white wine

1/8 teaspoon powdered saffron or saffron threads ground to a powder

1/2 cup grated Parmesan cheese

Preparation

1.  In a 3-quart, heavy bottomed saucepan bring the chicken stock to a simmer over medium heat and once simmering, keep simmering over low heat.

2.  Meanwhile in a separate sauté pan melt 4 tablespoons of butter over moderate heat, once the butter has melted add the onions and sauté, stirring frequently, for about 7 or 8 minutes until they are soft and translucent but ARE NOT browned.

3.  Stir  in the optional marrow.

4.  Add rice and cook, stirring constantly, for about 1 or 2-minutes until the rice grains begin to glisten with the butter and are opaque.

5.  Pour in the wine, bring to a boil and cook until almost all the wine is absorbed.

6.  Stir in 2 cups of the simmering stock and cook, uncovered, stirring occasionally until most of the liquid is absorbed. 

7.  Stir in 2 more cups of the simmering stock and continue cooking, stirring occasionally.

8.  Meanwhile, stir the saffron into 2 cups of stock and let it seep for a few minutes.  Pour this saffron infused stock into the rice and continue cooking until the stock is completely absorbed.  At this point the rice should be tender, if not, add the remaining stock, 1/2 cup at a time and continue cooking, stirring constantly, until the rice is soft. 

9.  Stir in the remaining 4 tablespoons of butter and the grated parmesan cheese using a fork and taking care not to mash the rice.  Serve at once while the rice is creamy.  

 Next Week's Posting: Pasta con Pomodori Arrosto (Pasta with Roasted Tomatoes)

Linguine con Vongole Piccante Salsa (Linguini with Spicy Clam Sauce)

Linguine con Vongole Piccante Salsa

(Linguini with Spicy Clam Sauce)

(Italy)

serves 4

This is a spicy version of linguini with clam sauce, 1/2 a teaspoon of red pepper flakes will provide a mildly spicy dish but the temperature can be turned up by adding additional red pepper flakes during the cooking or you can serve with the recommended amount of red pepper flakes and serve it accompanied by additional red pepper flakes on the side so diners can control the spiciness themselves.

Ingredients

1 pound dry spaghetti or linguini

3 -  6 1/2-ounce cans minced or whole clams

1/4 cup extra-virgin olive oil

2 tablespoons softened butter

6 cloves garlic, finely minced

1/2 teaspoon red pepper flakes (or to taste)

1 28-ounce can whole tomatoes (San Marzano tomatoes preferred), drained, and hand crushed

2 tablespoons of tomato paste

1/4 cup finely chopped fresh basil leaves

2 tablespoons finely chopped Italian flat-leaf parsley, plus additional for garnish

Kosher or sea salt (to taste)

Freshly ground black pepper (to taste)

Preparation

1.  Bring a large pot of salted water to a rolling boil over high heat.  Add the pasta and cook until al dente stage.  Drain the pasta. and set aside.

2.  Drain the clams reserving 1/2 cup of the clam juice.

3.  In a large sauté pan over medium heat bring the olive oil to the ripple stage and add the butter. When the butter melts add the garlic and cook, stirring, until fragrant, do not allow it to brown, about 2 minutes. Add the pepper flakes and cook, stirring,  for 30 seconds more.

4.  Add the reserved clam juice and the crushed tomatoes.  Increase the heat and bring to a boil.

5.  When the clam juice/tomatoes come to a boil lower the heat to accomplish a gentle simmer, stir in the tomato paste, cover and cook the sauce at a simmer for 15 minutes.

6.  If there are large chunks of tomato still in the sauce and it's not to your liking, crush them using a potato masher to achieve the consistency you prefer.

7.  Stir the clams, basil, and parsley into the sauce. Bring back to a simmer and season with salt and pepper to taste.

8.  Add the drained pasta to the sauce and toss to combine evenly and to reheat the pasta.  

9.  For service either divide the sauced pasta among warmed service bowls garnished with additional chopped parsley or, for a family style service, plate the sauced pasta on a large service platter garnish with additional chopped parsley and serve.

Next Week's Posting: Risotto alla Milanese