Text 9697, 92 rader
Skriven 2014-02-09 02:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: saucy was scampi 173
============================
 ML> and he's lost all but one or two of them, mostly because he
 ML> takes the opportunity to screw up perfectly good food.
 DD> It was an early essay at "Reality (snork) TV"

You're no doubt right that it was such a try, though
there must have been earlier. What does the old
saying go, Biblical and perhaps pre-that, that
there's nothing new under the sun?

 DD> Well, no wonder. Here's my version of a Fra Diavolo (for which I make
 DD> NO  claim of authenticity)
 DD> Title: My Fra Diavolo

Aside from peperoncini, I'd say authentic enough for
me.

 -=> Dave Drum said to Ruth Haffly <=-
 
 RH> Hmmmmmmmmmmm, shrimp scampi, heavy on the garlic sounds good. I
 RH> looked at some frozen yesterday but passed, for several reasons.
 DD> Scampi is, of course, a sauce. I have one I use with small pasta and 
 DD> sometimes shrimp or shredded chicken. Or in place of pesto on long 
 DD> pasta.
 
Fair enough, but it was originally the name of a shellfish, no?

Risotto Fra Diavolo
cat: main, shellfish
serves: 2

4 c fish stock or broth
2 oz onion (1/2 c chopped)
3 ts olive oil
2 lg garlic cloves
1 Tb chopped fresh oregano
1 c arborio rice
4 oz dry white wine
1 lb cn no-salt-added whole tomatoes
hot red-pepper flakes to taste
1 Tb chopped fresh parsley
8 oz shucked oysters or clams
4 peeled cooked shrimp
salt
freshly ground black pepper to taste

The fancy name given to this risotto, fra diavolo, is a bow to its
seasonings of garlic, tomatoes, oregano and hot red-pepper flakes.
These ingredients are common to lobster fra diavolo, a wonderful
old-fashioned Italian-American recipe whose origins are murky.
Today, shrimp is often used in place of lobster because it is less
expensive. But the seasonings are good with any seafood.

1. Heat stock and keep very hot.

2. Chop onion.

3. Heat nonstick pan until it is hot; reduce heat to medium; add
 2 ts olive oil, and saute the onion until it softens.

4. Meanwhile, mince the garlic, and wash and chop the oregano.

5. Add the rice to the onion, and stir until the rice is well
 coated.

6. Add the wine, and stir until it cooks away, about 2 min.

7. Heat the remaining 1 t oil in a nonstick pan, and saute the
 garlic for 30 sec. Add the tomatoes, without the liquid,
 squeezing them to break them up. Add the oregano and hot
 pepper flakes, and cook over medium heat until most of the
 liquid has evaporated.

8. Add about 1 c of the fish broth to the rice, and cook over
 medium-high heat, stirring often, until the broth is absorbed.
 Continue adding broth as it is absorbed into the rice, stirring.

9. When the rice is almost firm, wash and chop the parsley. Drain
 the oysters or clams, add to the tomato mixture and cook 1 to 2
 min, depending on the size of the seafood. Cut up the shrimp
 into halves or quarters, and stir in. Then stir the seafood
 mixture into the risotto, and season with salt and pepper. Top
 with parsley, and serve.

Approximate nutritional analysis per serving: 690 calories, 11
grams fat, 145 milligrams cholesterol, 805 milligrams sodium, 35
grams protein, 100 grams carbohydrate.

By MARIAN BURROS, New York Times, 11/13/96

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