Shrimp Fra Diavolo

Ingredients

1 ¼ lb medium shrimp

¼ cup extra-virgin olive oil

1 tsp crushed red pepper

1 oz. thickly sliced pancetta, diced

1 small onion, finely chopped

2 garlic cloves, minced

2 cups jarred marinara sauce

2 tbsp. chopped parsley

salt and pepper

crusty bread for serving

Instructions

1.      In a medium bowl, toss the shrimp with 2 tbsp. of olive oil and the red pepper; season with salt and pepper. Let it for 20 minutes.

2.      Heat a large skillet until very hot. Add the shrimp and cook over high heat until lightl brownd, about 2 minutes. transfer to a plate.

3.      Add the remaining olive oil to the skillet along with the pancetta, onion and garlic andd cook over high heat, stirring occasionally, until lightly browned, about 4 minutes.

4.      Return the shrimp and any juices to the skillet. Add the marinara sauce and simmer the heat until the shrimp are cooked.

5.      Transfer the shrimp to bowls, garnish with the parsley and serve with crusty bread.

Big Italian Salad

Ingredients

1 garlic glove, smashed

2 tbsp. mayonnaise

2 tbsp. red wine vinegar

½ tsp. dried oregano

¼ cup plus 2 tbsp. extra virgin olive oil

1 large romaine heart, chopped

1 small head of radicchio-coarsely chopped

1 tender celery rib, thinly sliced

½ small red onion, thinly sliced

¼ cup pitted green olives

8 peperoncini

2 oz. parmigiano-reggiano cheese

salt and pepper

Instructions

1.      In a large bowl, mash the garlic to a paste with a pinch of salt. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil.

2.      Season with pepper. Add all of the remaining ingredients and toss well

3.      Serve immediately.

Chicken Scarpariello

Ingredients

8 skinless, boneless chicken thighs

½ cup extra-virgin olive oil

8 garlic gloves, smashed

4 rosemary sprigs, broken into 2-inch pieces

2 cups chicken stock

2 tbsp. fresh lemon juice

2 tbsp. unsalted butter

½ cup peppadew peppers or other pickled peppers, sliced

all-purpose flour for dusting

salt and freshly ground pepper

Instructions

1.      Season the chicken with salt and pepper and dust with flour. In a large skillet, heat the oil until shimmering. Add the chicken and cook over high heat, until brown on both sides.

2.      Add the garlic and rosemary and cook for 3 minutes. transfer the chicken to a platter, leaving the rosemary and garlic in the skillet.

3.      Add the stock to the skillet and cook over high heat, scraping up any browned bits, until reduced by half, about 5 minutes. Add the lemon juice and butter and swirl. Return the chicken and any accumulated juices to the skillet. Add the peppers and cook, turning the chicken until coated in the sauce, about 3 minutes.

4.      Transfer the chicken and sauce to the patter and serve.