IL DIAVOLO PIZZA
Provided by Food Network
Categories main-dish
Time 2h40m
Yield Two 12-inch pizzas
Number Of Ingredients 18
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
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
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
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
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
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
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
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
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
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
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
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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