Il Diavolo Sandwich Recipes

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IL DIAVOLO PIZZA



Il Diavolo Pizza image

Provided by Food Network

Categories     main-dish

Time 2h40m

Yield Two 12-inch pizzas

Number Of Ingredients 18

1 packet active dry yeast
1 cup warm water
3 cups flour, plus more for dusting
1 teaspoon salt
Olive oil
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
One 28-ounce can crushed tomatoes
1 tablespoon fresh basil (or 1 teaspoon dried basil)
1 teaspoon crushed red pepper
1 teaspoon salt
1 tablespoon dried ground bhut jolokia (ghost) peppers
1 tablespoon dried ground habanero pepper
1 tablespoon dried ground jalapeno pepper
1 tablespoon dried ground red savina pepper
8 ounces shredded mozzarella
Fresh sliced habanero peppers
Fresh sliced jalapeno peppers

Steps:

  • For the crust: In a small bowl, combine the yeast with the warm water. Let sit until it foams. In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture with the flour and salt. Mix until a smooth dough forms. The dough should be soft, not sticky (if it's sticky add more flour).
  • Take the dough out of the mixing bowl, lay it on a flat surface and cover with a damp towel. Let the dough rest like this for at least 1 hour. After 1 hour, divide the dough into 2 pieces. Roll each piece into a ball and place on a flat surface. Cover each ball with a small amount of olive oil, cover with plastic wrap and let sit at room temperature for another 30 minutes. Transfer the dough to a flat surface covered with flour. Stretch each of the dough balls into a 12-inch round pizza crust.
  • For the sauce: In a large saucepan, combine the olive oil and garlic. Heat on medium heat until the garlic is fragrant. Add the crushed tomatoes, basil, crushed red pepper and salt. Stir together and let simmer for at least 30 minutes. Take the sauce off the stove and let cool completely. Once the sauce is cool, add all the dried ground peppers. (Yes, that is a lot of heat!!)
  • For the topping: Preheat a pizza stone in the oven to 450 degrees F. Cover each pizza crust with 1/2 cup of sauce. Top each pizza with 4 ounces mozzarella. Cover the cheese with fresh sliced habanero and jalapeno peppers to taste. For more intense heat, pile them on! Bake for 8 to 10 minutes. Strap on your seatbelt and enjoy!

BOBBY FLAY'S FRA DIAVOLO JAMBALAYA



Bobby Flay's Fra Diavolo Jambalaya image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 20

2 red bell peppers
4 plum tomatoes, halved
5 cloves garlic, peeled, plus 3 cloves, thinly sliced
6 tablespoons olive oil
Salt and freshly ground black pepper
1 to 2 tablespoons chipotle puree, depending on how spicy you like it
12 ounces Spanish style chorizo, sliced in 1/4-inch thick slices
1 large Spanish onion, finely chopped
3 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 cups long-grain white rice
1/2 cup vodka
2 to 3 cups lobster stock
1 tablespoon finely chopped fresh oregano leaves
1 pound cultivated mussels, scrubbed
2 steamed lobsters (1 1/2 pounds each) meat removed
1 pound jumbo lump crabmeat
3 tablespoons chopped fresh basil leaves
1/4 cup coarsely chopped fresh parsley leaves
1/4 cup thinly sliced green onions

Steps:

  • Preheat oven to 375 degrees F.
  • Place the peppers, tomatoes and 5 garlic cloves on a baking sheet, drizzle with 3 tablespoons of the oil and season with salt and pepper. Roast until the peppers and tomatoes are slightly charred and the garlic is golden brown. Transfer to a food processor with the chipotle puree and process until smooth; scrape into a bowl.
  • Heat a large saute pan over medium heat. Add the chorizo and cook until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels.
  • Heat the remaining 3 tablespoons of oil in a Dutch oven over high heat. Add the onion and cook until soft. Add the sliced garlic and cook until lightly golden brown. Add the red pepper flakes and cook for 20 seconds. Stir in the rice and cook for 2 minutes.
  • Add the vodka and cook until reduced. Add the tomato/pepper puree and enough stock to cover, season with salt and bring to a boil. Add the chorizo and oregano, cover and cook for 10 minutes. Lift the lid, add the mussels, cover again and cook until the mussels have opened, discarding any that do not, and the rice is al dente and all the liquid is absorbed. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the lobster meat and crabmeat, fresh basil, parsley and green onions.

CHEF JOHN'S SHRIMP FRA DIAVOLO



Chef John's Shrimp Fra Diavolo image

This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 12

1 pound extra large shrimp (16-20), peeled and deveined, tail left on
2 tablespoons olive oil, or more as needed
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt, or to taste
1 pinch Aleppo pepper flakes, or to taste
½ yellow onion, sliced
3 cloves garlic, minced
½ teaspoon dried oregano
1 cup white wine
1 ½ cups canned crushed tomatoes (such as San Marzano)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
  • Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
  • Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
  • Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
  • Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g

FRA DIAVOLO SAUCE WITH LINGUINE



Fra Diavolo Sauce with Linguine image

A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.

Provided by Stephanie Duncan

Categories     Seafood     Shellfish     Mussels

Time 1h

Yield 8

Number Of Ingredients 12

6 cloves garlic, crushed
¼ cup olive oil, divided
6 cups canned whole tomatoes with juice, chopped
2 teaspoons red pepper flakes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1 ½ teaspoons salt
1 (16 ounce) package linguine
½ pound small shrimp, peeled and deveined
½ pound bay scallops
½ pound mussels, cleaned and debearded
1 tablespoon chopped fresh parsley

Steps:

  • Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
  • Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 50.8 g, Cholesterol 64 mg, Fat 9 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 1.3 g, Sodium 849.3 mg, Sugar 6.4 g

FRA DIAVOLO SAUCE WITH PASTA



Fra Diavolo Sauce With Pasta image

This sauce includes shrimp and scallops, best served with linguine pasta.

Provided by MARBALET

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 8

Number Of Ingredients 9

4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

Steps:

  • In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 46.3 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 655 mg, Sugar 4.1 g

DIAVOLO SAUCE



Diavolo Sauce image

Make and share this Diavolo Sauce recipe from Food.com.

Provided by move2themusic

Categories     < 30 Mins

Time 20m

Yield 2 cups

Number Of Ingredients 13

1/4 cup prosciutto, diced
1 tablespoon olive oil
1/2 cup onion, diced
1/2 cup red bell pepper, diced
1 tablespoon tomato paste
2 teaspoons garlic, minced
1/2 cup dry white wine
1 (14 ounce) can diced tomatoes, in juice
1 tablespoon white wine vinegar
2 teaspoons sugar
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil leaves
salt, to taste

Steps:

  • Saute prosciutto in oil in a large nonstick skillet over medium high heat until crisp, 3-4 minutes.
  • Add onion and bell pepper, saute 5 minutes.
  • Stir in tomato paste and garlic, cook 2 minutes.
  • Deglaze with wine, reduce until nearly evaporated.
  • Add remaining ingredients (except salt).
  • Bring to a boil and simmer 8-10 minutes.
  • Season with salt and keep warm until ready to serve.

Nutrition Facts : Calories 200, Fat 7.4, SaturatedFat 1, Sodium 80.3, Carbohydrate 22.2, Fiber 4.4, Sugar 14.3, Protein 3.2

POLLO FRA DIAVOLO



Pollo Fra Diavolo image

Make and share this Pollo Fra Diavolo recipe from Food.com.

Provided by kymgerberich

Categories     Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

3 lbs chicken, cup up
4 tablespoons olive oil
2 garlic cloves, sliced
2 medium onions, chopped
2 cups Italian tomatoes, whole, with juice
1 cup dry white wine
4 tablespoons parsley, chopped
ground pepper
1/4 teaspoon dried red pepper

Steps:

  • Preheat the oven to 350 degrees. Heat the oil in a large skillet and brown the chicken pieces on all sides for about 15 minutes. Remove the chicken to a large casserole.
  • In the same oil saute the garlic and onions until golden, then stir in the tomatoes, white wine, chopped parsley, salt, and a little black and red pepper. Simmer over low heat for about 10 minutes, then pour over the chicken in the casserole. Now cover and place the casserole in the oven for 1 hour.
  • While the chicken cooks, prepare whatever pasta you desire and serve with the chicken peices and sauce poured over.

Nutrition Facts : Calories 656.1, Fat 44.9, SaturatedFat 10.8, Cholesterol 155.2, Sodium 156.7, Carbohydrate 11.4, Fiber 2, Sugar 5.3, Protein 40

EASY SHRIMP FRA DIAVOLO



Easy Shrimp Fra Diavolo image

A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese.

Provided by Brian Genest

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 14

1 pound large shrimp, peeled and deveined
2 tablespoons red pepper flakes
1 tablespoon lemon juice
1 teaspoon salt
3 vine-ripe tomatoes, seeded
1 tablespoon butter, or to taste
1 cup dry white wine
olive oil
½ white onion, finely chopped
2 cloves garlic, minced
3 plum tomatoes, finely chopped
2 tablespoons dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano

Steps:

  • Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.
  • Pulse vine tomatoes in a blender until smooth.
  • Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.
  • Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.
  • Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 13.8 g, Cholesterol 180.2 mg, Fat 8.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 2.8 g, Sodium 815.6 mg, Sugar 5.9 g

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