Everyday Italian_ 125 Simple and Delicious Recipes Part 39

Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, and capers. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 20 minutes for the breast pieces, and 30 minutes for the thighs.

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Stewing and braising are cooking techniques that deliver moist, tender meat. The slow cooking process allows all the flavors to intermingle and create a rich sauce.

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SHRIMP FRA DIAVOLO.

Fra Diavolo means "Brother Devil." In Italy, this refers to a dish that's sprinkled heavily with black pepper and grilled. But in America the term is a.s.sociated with spicy hot-pepper sauces, like the lobster Fra Diavolo that became popular in the 1930s and has been a fixture on Italian-American menus ever since. (It is actually unknown in Italy, where they don't have the same type of lobsters we do.) I make my version of Fra Diavolo with shrimp because it's lighter and easier for everyday cooking. means "Brother Devil." In Italy, this refers to a dish that's sprinkled heavily with black pepper and grilled. But in America the term is a.s.sociated with spicy hot-pepper sauces, like the lobster Fra Diavolo that became popular in the 1930s and has been a fixture on Italian-American menus ever since. (It is actually unknown in Italy, where they don't have the same type of lobsters we do.) I make my version of Fra Diavolo with shrimp because it's lighter and easier for everyday cooking.

4 MAIN-COURSE SERVINGS.

1.

pound large shrimp, peeled and deveined pound large shrimp, peeled and deveined

1.

teaspoon salt, plus more to taste teaspoon salt, plus more to taste

1.

teaspoon dried crushed red pepper flakes teaspoon dried crushed red pepper flakes

3.

tablespoons olive oil tablespoons olive oil

1.

medium onion, finely chopped medium onion, finely chopped

1.

(14-ounce) can diced tomatoes with juices (14-ounce) can diced tomatoes with juices

1.

cup dry white wine cup dry white wine

3.

garlic cloves, chopped garlic cloves, chopped .

teaspoon dried oregano leaves teaspoon dried oregano leaves

3.

tablespoons chopped fresh flat-leaf parsley tablespoons chopped fresh flat-leaf parsley

3.

tablespoons chopped fresh basil tablespoons chopped fresh basil

In a Medium Bowl, toss the shrimp with 1 teaspoon of the salt and the red pepper flakes. In a large, heavy skillet, heat the oil over a medium-high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside. Add the onion to the same skillet and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any acc.u.mulated juices to the tomato mixture and toss to coat. Remove from the heat and stir in the parsley and basil. Season with more salt to taste. Spoon the shrimp mixture into shallow bowls and serve. toss the shrimp with 1 teaspoon of the salt and the red pepper flakes. In a large, heavy skillet, heat the oil over a medium-high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside. Add the onion to the same skillet and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any acc.u.mulated juices to the tomato mixture and toss to coat. Remove from the heat and stir in the parsley and basil. Season with more salt to taste. Spoon the shrimp mixture into shallow bowls and serve.

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MUSSELS, CLAMS, AND SHRIMP.

in Spicy Tomato Broth The clam and mussel soups that are specialties of Naples and the nearby coastlines inspired this recipe. I've added shrimp for more meatiness and dried crushed red pepper flakes simply because I like it spicy, but they're optional. Whatever you do, be sure to serve this with plenty of crusty bread; the broth is phenomenal phenomenal to sop up. to sop up.

6 MAIN-COURSE SERVINGS.

cup olive oil cup olive oil

5.

garlic cloves, minced garlic cloves, minced

1.

bay leaf bay leaf

1.

teaspoon dried crushed red pepper flakes teaspoon dried crushed red pepper flakes

1.

cup dry white wine cup dry white wine