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.

Spaghettini with Tomatoes, Anchovies and Almonds

Ingredients

1 ½ lb beefsteak tomatoes, finely diced

¼ cup finely shredded basil

2 scallions, thinly sliced

½ cup extra-virgin olive oil

Pinch of crushed red pepper

Salt

Freshly ground black pepper

½ cup salted roasted almonds

3 large oil-packed anchovies

1 large garlic glove, smashed

½ cup grated fresh pecorino cheese

2 tbsp. capers, drained

1 lb spaghettini

Instructions

1.      In a large bowl, combine the tomatoes with the basil, scallions, olive oil and red pepper. Season lightly with salt and black pepper and let it for 20 minutes.

2.      meanwhile, in a mini food processor, pulse the almonds with the anchovies and garlic until finely chopped. Add the pecorino cheese and the capers and pulse.

3.      in a large pot of boiling salted water, cook the pasta until done. Drain the pasta, shaking off the excess water. Add the pasta to the tomatoes along with the chopped almond mixture and toss well.

Prosciutto-Mozzarella Frittata

Ingredients

10 large eggs

¼ cup milk

2 tbsp. freshly grated Parmigiono-Reggiano cheese

2 tbsp. chopped basil

¾ tsp. salt

½ tsp. pepper

3 tbsp. extra virgin olive oil

2 medium shallots, thinly sliced

1 tomato diced

4 thin slices prosciutto, cut into strips

4 oz. mozzarella, cubed

Instructions

1.    Preheat the oven to 350 F. In a bowl, beat the eggs with the milk, parmigiano, basil, salt and pepper.

2.    In an 8 inch ovenproof skillet, heat the oil. Add the shallots and cook over moderate heat until softened. Stir in the tomato and prosciutto until warm. Add the eggs.

3.    Cook until beginning to set on the bottom. Poke the mozzarella into the eggs.

4.   Bake the frittata until just set, 20 minutes. Shake the skillet over high heat until the frittata releases, 10 seconds.

5.    Invert the frittata onto a plate and let cool for 5 minutes, the cut into wedges and serve.

Eggplant Parm

Ingredients

One 28-oz cans whole tomatoes

2 tbsp. olive oil plus more for frying

Salt

All-purpose flour for dredging

4 large eggs, lightly beaten

2 cups seasoned dry bread crumbs

One 2 pound eggplant, cut lengthwise into ¼ inch thick slices

6 garlic cloves, smashed and peeled

12 oz. fresh mozzarella sliced ¼ inch thick

1 cup freshly grated parmesan cheese

1 cup basil leaves

Instructions

1.    Preheat the oven to 350 F. in a blender or food processor, puree the tomatoes with their juice and the 2 tbsp. of olive oil. Season the sauce with salt.

2.    Put the flour, eggs and bread crumbs in 3blarge shallow bowls. Working with 1 slice at a time, dredge the egg plant in flour; shake off any excess. Dip the slice in the egg, letting any excess drip back into the bowl, then coat with the bread crumbs.

3.    In a large nonstick skillet, heat 1/8 inch of oil until shimmering. Line a rack with paper towels. Add one-third of the garlic and breaded eggplant to the hot oil.

4.   Cook over moderate heat, turning once and adjusting the heat as needed, until the eggplant slices are golden brown and tender, about 6 minutes.

5.    Transfer the fried egg plants to the paper towels to drain. Using slotted spoon discard the garlic. Repeat 2 more times with the remaining garlic and breaded eggplant, wiping out the skillet and adding more oil as needed.

6.   Lightly oil a 10 inch spring form pan. Line the bottom with a single layer of eggplant. Spread ½ cup of the tomato sauce over the eggplant. Top with few mozzarella slices and sprinkle with 3 tbsps. Of the parmesan. Tear one-third of the basil leaves over the cheese. Repeat with the remaining ingredients for a total of 4 layers, ending with the layer of eggplant and a thick layer of tomato sauce. Sprinkle the remaining parmesan on top.

7.    Wrap the pan in foil and set it on a large rimmed baking sheet. Bake this for about 1 hour, until heated through.

8.   Increase the oven temperature to 400 f. remove the foil and bake for about 10 minutes longer, until lightly brown on top. Remove from the oven and rest it for at least 15 minutes before unmolding. Cut into wedges and serve.

Macaroni Soufflé

Ingredients

3oz short cut macaroni melted butter, to coat

3 tbsp dried breadcrumbs

4 tbsp butter

1 tsp ground paprika

1/3 cup plain flour

1 1/4 cups milk

3 oz Cheddar or Gruyere cheese, grated

2 oz Parmesan cheese, grated

3 eggs, separated

Salt and ground black pepper

Instructions

Ø  Cook the macaroni in plenty of boiling salted water according to the instructions on the packet. Drain well and set aside. Preheat the oven to 300F.

Ø  Brush a 5 cup soufflé dish with melted butter, then coat evenly with the breadcrumbs, shaking out any excess from the pan.

Ø  Put the butter, paprika, flour and milk into a saucepan and slowly bring to the boil, whisking constantly until the mixture is smooth and thick.

Ø  Simmer the sauce for 1 minute, then remove from the heat and stir in the cheeses until melted. Season well and mix with the cooked macaroni.

Ø  Beat in the egg yolks. Whisk the egg whites until they form soft peaks and spoon a quarter into the sauce mixture to lighten it slightly.

Ø  Using a large metal spoon, carefully fold in the rest of the egg whites and transfer to the prepared soufflé dish.

Ø  Bake in the center of the oven for about 40-45 minutes until the soufflé is risen and golden brown. The middle should wobble very slightly and the soufflé should be lightly creamy inside.

Potato, Spinach and Pine Nut Gratin

Ingredients

1 lb potatoes

1 garlic clove, crushed

3 spring onions, thinly sliced

1/3 cup single cream

1 cup milk

8 oz frozen chopped spinach, defrosted

4 oz Cheddar cheese, grated

¼ cup pine nuts

Salt and freshly ground black pepper

Lettuce and tomato salad, to serve

Instructions

Ø  Peel the potatoes and cut them carefully into wafer-thin slices. Spread them out in a large, heavy- bottomed, non-stick frying pan.

Ø  Sprinkle the crushed garlic and sliced spring onions evenly over the potatoes.

Ø  Pour the cream and milk over the potatoes. Place the pan over a gentle heat, cover and cook for 8 minutes, or until the potatoes are tender.

Ø  Using both hands, squeeze the spinach dry. Add the spinach to the potatoes, mixing lightly. Cover the pan and cook for 2 minutes more.

Ø  Season with salt and pepper, then spoon the mixture into a shallow, flameproof casserole. Preheat the grill.

Ø  Sprinkle the grated cheese and pine nuts over the spinach mixture. Heat under the grill for 2-3 minutes until the topping begins to turn golden. Serve with a lettuce and tomato salad.