Practice Makes Perfect - Shrimp & Lobster Fra Diavolo

You may have heard, I'm a touch bit neurotic. This will come as no surprise to the poor folks (friends, family, workmates, and strangers) who've endured my constant yammering about the fact that, for the third year running, I'm hosting our family's annual Christmas Eve meal - a traditional Italian multi-course  Feast of the Seven Fishes. 

Rock Shrimp & Lobster Fra Diavolo over Fettucine, Photo: NK

I yammer when I'm nervous. 

Even the most practiced cooks can come down with a case of stage fright around the holidays. I am no different. I like everything to come out perfectly seasoned and satisfying, and I often end up driving myself a bit bonkers in the process. But that's the good thing about this blog - I drive myself nuts so you don't have to! Our recipes are all tried and true, and where possible, I've added tips and tricks to increase the ease of each dish as well as minimize any potential for error.

Still, the number one way I keep my culinary cool is to try and practice new dishes in advance. There's nothing like the peace of mind that comes from having made a dish before. It's also true that the more you make it, the easier it gets until one day, it's become second nature. That's just what we're doing today as we try our hand at Rock Shrimp & Lobster Fra Diavolo over Fettucine. It's a lot like last year's Christmas Eve dish of Shrimp Arrabiata. I just happen to find pasta and spicy tomato sauce to be the perfect vehicle for seafood.

Now, a few words for Lidia Bastianich on her recipe that we've adapted today:

The amount of peperoncino you use to obtain the “Fra Diavolo,” or “Brother Devil”, is to your liking. Fra Diavolo sauce, originally used with lobster chunks still in the shell, is a creation of Italian immigrants in New York City at the turn of the twentieth century.

The Results:
Shrimp and Lobster Fra Diavolo is, as I predicted, pretty easy to make. After gobbling it all up ourselves last night, the husband and I feel pretty confident that it will be well received on Christmas Eve. I've included my "make-ahead" strategy below so you too can make this dish company-ready, although I think it could certainly be prepared fully and fridged for 5 or 6 hours in advance (just reheat low and slow so the fish doesn't get tough). Start to finish, it only takes about 35 minutes, so it's a great addition to your easy to execute repertoire. Stay tuned for the full play-by-play of our Feast of the Seven Fishes meal next week. Enjoy!

Shrimp & Lobster Fra Diavolo
Adapted from Lidia Bastianich
Serves 8 as an Appetizer or 6 as a Main Course

Ingredients: 

San Marzano Tomatoes, Photo: NK

1.5 Lbs Long Pasta of your choice - we used Fettucine
1/4 Cup Extra Virgin Olive Oil
6 large cloves of Garlic, peeled and crushed 
5 sprigs of Fresh Thyme
1 teaspoon Sea Salt, divided

1.5 Lbs Rock Shrimp OR 1 Lb Rock Shrimp & 1 8-Oz Lobster Tail, cut in bite-sized chunks

1.5 cups diced Celery (inner stalks)
1/2 teaspoon Crushed Red Pepper or to taste
1 - 28 Oz Can Whole Peeled canned San Marzano Tomatoes 
1 Cup Water
1/4 Cup Capers, drained
1/4 Cup Italian Parsley, chopped 

Searing the Shrimp, Photo: NK

Method:
1. In a very large skillet over medium-high heat, add the olive oil and garlic cloves. As the garlic begins to sizzle, add the sprigs of thyme 

2. Now add shrimp (and the lobster if using). Season the seafood with a 1/2 teaspoon of salt and toss it around the pan for about 2 minutes until shrimp and lobster are opaque and somewhat firm. Using a slotted spoon, remove shrimp and lobster to a plate and set aside.

3. Add the celery to the skillet. Cook until wilted, about 3 minutes, stirring occasionally. Add the crushed red pepper and allow to toast about 1 minute. Pour in all the contents from the canned tomatoes plus about 3/4 cup water. Using a potato masher, crush the whole tomatoes a bit right in the pan. Season with another 1/2 teaspoon of salt. 

 
4. Now is the time to start some salted pasta water to boil. Once boiling, prepare pasta according to package instructions. 

Preparing the Sauce, Photo: NK

5. Bring the sauce to a simmer and allow to cook until the celery becomes tender and the sauce thickens - about 15 minutes or a bit more should do it. 
Now, stir in the capers and return the sauce to a boil. Add the shrimp (and lobster, if using) back into the skillet. Warm through, stirring, for another 2 minutes or more until fully cooked. Stir in the parsley. 

6. Plate each portion of pasta and top with a scoop of the sauce. Serve and enjoy!

Make Ahead Strategy:
To serve this meal for guests, I recommend preparing the recipe as above, all the way through, but skipping step two (where you cook the fish). About 20 minutes before you'd like to serve the meal, set a pot of water to boil for the pasta and put a low flame under your already prepared sauce. About 5 minutes before your pasta is finished cooking, cook the seafood in a separate saute pan with hot oil, tossing until cooked through. Add the fish to the pasta sauce, plate, serve, enjoy!

When in Rome - Culinary Recap: The Eternal City & Beyond

Ciao Italia!

As I sit here on my couch in my pajamas, it's hard to fathom that just last week I stood at the foot of such magnificence, Rome's breathtaking Trevi Fountain - 

Photo: NK 

Our tour guide, Giulio, made the Fontana di Trevi the first stop on our day tour of Rome. At that early morning hour, the crowds thin, the air ever so slightly cool, nearby rooftops splitting the sunbeams and casting the scene in a dramatic mosaic of light and shadow, this fountain knocked the wind right out of me.   One thing about being awestruck - you just don't see it coming. 

I'm not sure what I was expecting the Trevi to be like. Perhaps its heavy presence in movies and pop culture caused my suspicion that it might be disappointing. Audrey Hepburn's Roman Holiday a more distant memory, I think I may have been envisioning it as it appeared in some cheesy scene from the Kristen Bell box office turkey, When in Rome. But instead, there I was - feeling shocked as I instinctively hung my head to hide the tears welling up in my eyes. I managed to hold myself together long enough to turn my back and throw a coin over my shoulder, offering my wish up as the custom dictates. Maybe it was the energy of the place, the flood of so many people's wishes, hopes, dreams, fears. Or maybe it was the sheer beauty of the fountain - its impressive sculptural qualities, the water, crystal blue-green in the bright sunshine. I don't know. But it sure was something, and this experience was a just the beginning of so many amazing sights to come in a city that truly is ever so Eternal. 

Our voyage was brilliant from start to finish, and was undoubtedly made all the more special by the fact that we had our moms with us enjoying all the breathtaking antiquity and later, the sweeping vistas and turquoise waters of the Amalfi Coast. 

Back on my couch now, I am realizing that my socks don't match. :( 

Today's post will cover our dining and general food experiences in Rome and the Amalfi Coast area, specifically Sorrento and the town of Amalfi. I hope that you find this information helpful, and as always, I wish you happy travels and the chance to one day see the amazing sights that Italy has to offer. 

ROME
Understanding the different types of dining establishments in Italy is key to figuring out what types of dishes and ambiance to expect. To learn more, click HERE. 

Ristorante Matricianella

Recommended Dishes - Classic Carbonara (pictured top left), Eggplant Parmigiana (pictured bottom right), Fettucine con Funghi (mushrooms), and for dessert, they make a mean Affogato.

Delicious Affogato, Photo: NK 

Highlights - This excellent destination for typical Roman Fare was recommended to me by a real life Roman. As such, I had high hopes for it, and Matricianella did not disappoint.

What to know - Matricianella is a true trattoria, and  this festive neighborhood joint is frequented both by tourists and locals. Reservations are advised, but will not necessarily guarantee you access to the outdoor seating. The service was efficient if not a touch brusque (though at times, amusing). All in all, it was a great night. Stroll the nearby Spanish Steps afterwards to work off that pasta!

Buon appetito! 

Speaking of Dessert, there's a reason people come back from Italy raving about Gelato. It's delicious. Bonus Tip - Gelato is lower in both calories and fat as compared to typical American Ice Cream - as if you needed an excuse. If you're looking for ideas on where to go for a cup of this creamy goodness, we can vouch for: 

Giolitti

Highlights - 

Giolitti is a big operation in Rome's historical center that stays bustling late into the night. Not only do they offer innumerable Gelato flavors, but also cookies and other sweets, in addition to some sandwich and savory food options. 

What to Know - 

We found each flavor we tried (Pistachio, Straciatella and Coffee) to be extremely delicious, and the consistency of the Gelato was better than the two other places I had tried during our trip. First, head to the cash register to say what size cup or cone you are looking for, then head to the counter to collect your Gelato!

Photo, NK 

Sweet tooth not satisfied? We must thank our tour guide, Giulio, for introducing us to and encouraging a pit stop at 

Pompi

Photo: NK 

Highlights - 

Their awning proclaims that Pompi is "The King of Tiramisu." I can't say I have tasted enough of this treat to agree or disagree (it's not really my bag), but I can say that the Tiramisu they turn out is quite delicious. In addition to the "Classico," several other creative varieties are offered. These little cakes come to you neatly wrapped up in handy little cartons. A built in spoon allows you to enjoy Pompi's exceptionally fluffy, light, and flavorful Tiramisu on the go. 

What to Know - Again, head first to the cashier and place your order and pay. Then pick up your treat from behind the counter. We enjoyed the Classic and Pistachio (pictured) flavors. 
Fun Fact - the literal translation of Tiramisu is "pick me up." 

I dolci di Nonna Vincenza, Photo: NK 

Last but not least, we happened upon a beautiful and expansive pastry and sweet shop called I dolci di Nonna Vincenza. The shop, near the Campo de' Fiori area, is a lovely place to just browse or even pick up some souvenir candies to bring home. 

They also sell typical Italian Pastries and elaborate cakes. 

Marzipan, Photo: NK

The staff was exceptionally welcoming and the beautiful Marzipan they sell was absolutely delicious. 




I was partial to the little Marzipan Artichoke!

Of course there will be lots more sweets to talk about once we get to the Amalfi area, but before we leave Rome, here are some additional







Dishes worthy of an Honorable Mention:

The Penne Arrabiata at Casa Coppelle was spicy, excellent perfection. Though the restaurant's ambiance was some of the best we experienced, some of our meals were just a bit spotty. I do, however, recommend this dish. 

Penne Arrabiata at Nino, Photo: NK

I didn't think it would be possible to top but the Penne Arrabiata at Nino Ristorante, located a few blocks from the Spanish Steps, was fantastic. 

We actually had a superb meal at Nino, a restaurant focusing on Tuscan fare that has an old fashioned ambiance similar to Peter Luger (grumpy waiters included!), for those of you who are familiar with the famous NY Based Steakhouse. The Marinated Eggplant was also a standout - check out my version HERE.  

Tonnarelli Cacio e Pepe with Zucchini
Photo: NK 

Our Roman tour guide brought us to lunch at one of his neighborhood haunts, a charming restaurant with a nice outdoor space called 
Pinsa e Buoi dei...





Here, we enjoyed several different types of pizza and my mother had a delicious dish of Tonnarelli Cacio e Pepe with Zucchini that I happily helped her finish - this was my favorite Cacio e Pepe  (Pasta with Cheese and Pepper) of the trip. 

Amatriciana at Trilussa, Photo: NK

Finally, ordering Pasta Amatriciana is an absolute must when in Rome. Taverna Trilussa in Rome's vibrant, though gritty, Trastavere area (think the East Village on Saturday night) offered a notable version of this  dish from the Lazio region. Classic Amatriciana sauce incorporates salty, smokey Guanciale (pork cheek similar to Pancetta) in a tomato based sauce. OH yes. 

Fun twist - Trilussa serves their pastas it in your very own pot and tosses them tableside. We had a pretty good meal here with a few ups and downs, but it was clear by the number of locals in attendance that the hip and in the know seem to enjoy this place. I liked the true taverna ambiance complete with Prosciutto hanging from the ceiling, and the boisterous energy of the local patrons. 

Though terribly sad to leave Rome, we headed to Termini Station and hopped a speed train to Naples where we were then driven about 45 minutes to beautiful town of Sorrento that would serve as our home base for the next few days. From there, we visited the towns of Positano, Amalfi, and Ravello (our favorite). I hope you enjoy some of the highlights!  

AMALFI COAST/SORRENTO

The Amalfi Coast is pretty stunning.  

Overlooking Positano, Photo: NK 

Beautiful Tomatoes and Amalfi Lemons, Photo: NK 

Still, there's always that pressing question: what does this region have to offer me food-wise? 


The answer - The Amalfi area abounds with the most spectacular Produce (hands down the best Tomatoes I have ever had), 

giant Amalfi Lemons so sweet you can bite them, 

and finally, 

amazingly fresh Seafood.  



Now, let's mangia. 


La Tavernetta, Marina di Puolo Location (Just outside of Sorrento Center)

Vesuvius in the distance, La Tavernetta, Marina di Puolo, Photo: NK 

What to Know - This casual seaside restaurant in the quaint Marina di Puolo is slightly off the beaten path but so worth a visit. Family owned and run, there is another main location of La Tavernetta in Sorrento Town, but this sister restaurant, just about 15 minutes away, offers sea views and a free shuttle service to and from dinner.

Comically, said "shuttle" ended up being a tiny four door coupe driven by a jovial Italian woman who spoke little English and who, shall we say, had a lead foot. I don't know if this is the case all the time, or just during the beginning of the season when we visited, but despite the less than luxurious ride, our trip was totally worth it. 

La Tavernetta serves absolutely great seafood (which is so obviously fresh off the day boat), along with extremely well executed traditional trattoria fare and Pizzas. The menu offers much variety and dishes are all unfussy, letting the freshness of the produce and fish really take center stage. As an added bonus, this place is heavily frequented by locals, and it has a secluded feel to it that is really quite calming (especially after a white-knuckle ride!). Sit back, relax, and enjoy the sun setting over Vesuvio in the distance.  

Photo: NK 

Recommended Dishes - Everything. There was not a dish we did not enjoy. My Seafood Mixed Grill (bottom right) and Paccheri with Clams, Mussels, and Squid was to die (bottom left). My husband's Gnocchi alla Sorrentina was light and fluffy, and the Pizza Margherita that we shared was delicious - it was a real Margherita, complete with fresh Basil (which was curiously missing from all of the other Margherita's we ordered on the the trip)! As my mom-in-law will tell you, and I must agree, it just isn't Margherita without the Basil. Finally, La Tavernetta's Caprese Salad (top left) was the best we had in Rome or Sorrento. Heavenly Buffalo Mozzarella and outrageously ripe Tomatoes made this dish stand out from the pack. YUM 

Ristorante Bagni Delfino, Sorrento, Marina Grande 

Photo: NK 

What to Know - This place is a gem. Beautifully nestled in the busy Marina Grande, Il Delfino serves up excellent, fresh seafood in a casual yet chicly designed nautical setting. The restaurant is within a short, picturesque, yet steep walk from the town center (about 10 minutes). Wear flat shoes to navigate the sometimes unevenly cobbled streets and stairs. Outdoor seating is available but views of the bay are gorgeous from most tables. 

Recommended Dishes - Our Zuppa di Mussels (Cozze) were some of the best we've ever had, and the lemony Mixed Seafood Salad (right) was the stuff of dreams. Our mothers ordered Whole Sea Bass which was filleted tableside, simply flavored, and super fresh. My Linguine with White Clam Sauce (Vongole) was superb, though I am still partial to my own more broth-driven version (theirs was more Olive Oil based). 

Linguine with Clams at Il Delfino, Photo: NK 

Andrea Pansa Pasticceria, Town of Amalfi

Photo: NK 

Andrea Pansa is a beautiful pastry shop in the center of the Town of Amalfi. In business since 1830 (!), we dropped in to try a famous regional type of Sfogliatelle called Sfogliatelle Santa Rosa. Said to have originated in a convent, this version is unlike traditional Sfogliatelle in that it is filled with Cream rather than Ricotta, and includes Cherries. Look at it on the bottom left - delicious and majestic! Also try Delizie al Limone (bottom right) - another stellar sweet of the region that includes light sponge cake that is filled with Lemon Custard. 





 
Ok, that about does it for now. I hope you've enjoyed our Italian Culinary Roundup and that we've provided some helpful tips, or at least some cooking inspiration. 

Special Thanks - 
To our Moms - for sharing this wonderful adventure with us.

To True Italia - Our Travel Agent/Concierge Company. I highly recommend them and we've used their services twice both in Greece and Italy. Check out True Italia for a totally gorgeous and stress free vacation (they aren't paying me to say this). 

As a note, we stayed at the following hotels - the Sofitel Villa Borghese in Rome, and the Bellevue Syrene in Sorrento - I would recommend both to anyone. 
&
To Italy - for many great memories and, as always, endless culinary inspiration. 

Breathtaking Bernini Altar at St. Peter's Basilica, Photo: NK 

Rome, The Tevere Photo: NK 

The Pantheon, Photo: NK 

Rome by Night, near the Spanish Steps. Photo: NK 

The Colosseum, Photo: NK 

Aqueduct near the Appian Way, Photo: NK  

Ceiling in the Vatican Museum,  Photo: NK

Approaching Sorrento, Photo: NK 

Sunset Over Marina Grande, Sorrento. Photo: NK 

View from the Amalfi Drive, Photo: NK

Cloister of Paradise, Cathedral of Amalfi, Amalfi Town - Photo: NK 

Lemons! Photo: NK 

The Beautiful Town of Ravello, Photo: NK

Arrivederci! 

Italian Pasta Classics - Pappardelle alla Boscaiola

Welcome to Neurotic Kitchen's newest feature - Italian Pasta Classics. Since we've shared quite a few of my favorite Traditional Pasta recipes, why not make it a regular thing?  A few examples -

Spaghetti all'Arrabiata

Pasta with Cauliflower

Aglio Olio e Peperoncino

and last but not least, my favorite,

Linguine & White Clam Sauce.

(For the entire NK Pasta Collection, check out our Recipe Index HERE.)

Today, I'd like to spotlight a really wonderful dish that I believe doesn't get nearly enough buzz - 

Pasta Boscaiola.

Boscaiola means "in the style of the Woodsman," There are many ways to make Boscaiola, and the traditional components are often disputed. There is, however, one key, non-negotiable ingredient in Boscaiola that everyone agrees on, and it is the one that best conjures the woodsy feeling of this dish, one of my all time favorite vegetables, Mushrooms. 

Italian Parsley and Mushrooms, Photo: NK

Generally, Boscaiola also includes Tomatoes. Some folks make it with a bit of Pancetta and even Peas. As you might imagine, this method is also very delicious. Still others insist that no Tomato should be involved whatsoever, and instead call for only a touch of Cream to tie the Mushroom and Pancetta together in a sauce. If you are looking for a richer and more stick-to-your-ribs dish, this variation is  great  as well - especially during the chill of winter.  

In contrast, our Boscaiola is somewhat purist in its simplicity; 

it's made using only Tomatoes, Parsley, Garlic, White Wine, Mushrooms and Pasta - which means it's also Meatless Monday ready. As is our custom at Neurotic Kitchen, our Boscaiola is relatively fast and very easy. Since I could write a whole post on my boundless obsession with Mushrooms, you can bet that our sauce will feature a very, shall we say, "healthy" helping of them. 

A few things to note before you begin:

Seasoning:
Seasoning is very important to this dish. And by seasoning I mean Salt and Black Pepper, not necessarily a lot, but do taste the sauce to make sure the end result is well flavored. A bit of Salt is important to make sure the Mushroom flavor pops. I add Crushed Red Pepper during the cooking process. What can I say, it's my favorite and I do think a hint of spice adds something.  

Pasta Choice:
For our Pasta, we chose Pappardelle, a wide, flat shaped noodle, but Boscaiola lends itself well to twisty pasta shapes such as Fusilli or Campanelle. Cavatelli or Stozzapretti are also good choices.  

Mushrooms:
Porcini Mushrooms are a customary part of most Boscaiola sauces. Buy them dried and reconstitute them in water for ten minutes before cooking. Porcini have a strong flavor so you only need an ounce or so of them in your Mushroom Mix. They are expensive though, and while they add deep flavor, your Boscaiola will still be quite tasty without them. I didn't happen to have Porcini on hand in the making of today's dish, but you could absolutely throw in an ounce or two to your Mushroom mix if you so choose. 

As far as the other Mushrooms, you'll be most pleased if you choose a mix of the wild varieties, or at least those types that are considered a step above regular White Button Mushrooms. These include: Oyster Mushrooms, Hen of the Woods (aka Maitake) Mushrooms, Chanterelles (also pricey), Shitake, Portabella, or Cremini. Any mix you are partial to will do. I like to have a variety of different shapes and chop the Mushrooms thickly so that you get nice meaty bites of each kind. 

Remember that Mushrooms shrink significantly when they cook.Since we are using  a whole pound in our dish, the amount may seem alarming at first, but they do cook down quite a bit. Either way, serve this wonderful dish to people who love Mushrooms and you'll have no problems. 

Pappardelle alla Boscaiola
Serves 3 as an entree   

Ingredients: 
1 Pound Mixed Fancy Mushrooms (we used Maitake, Oyster, Shitake and Cremini*)
14.5 Ounce Can of Diced Tomatoes, preferably organic (we like Muir Glen brand)
1/2 Cup White Wine (we used Pinot Grigio)
3 Tablespoons Extra Virgin Olive Oil 
5 Whole Garlic Cloves
1/2 Cup finely chopped Italian Parsley 
3/4 Pound Pappardelle or other Pasta (corkscrew varieties work especially well too)
Salt and Pepper
1/4 teaspoon Crushed Red Pepper
Grated Parmigiana Cheese - optional 

* There are a few great "Fancy Mushroom Blends" available at supermarkets that package several varieties of Mushroom in one. 

Method:
1. Set a pot of well-Salted water to boil for the Pasta. 

Photo: NK

Meanwhile, In a large skillet, heat the Olive Oil and Garlic Cloves over Medium Heat until Garlic begins to get slightly golden but not burnt. 

2. Add the canned Tomatoes, a few shakes of Salt, and about 5 turns of Freshly Ground Black Pepper. Add the White Wine and stir. Allow the mixture to cook for about 5 minutes until the liquids evaporate a bit. Now add the Mushrooms and Crushed Red Pepper. 

3. Allow to cook another 15 minutes, stirring occasionally. When finished, pick out the Garlic Cloves and discard. Stir in the Parsley and taste for seasoning, adding extra Salt and Pepper if desired.  

4. Once water is boiling, cook Pasta as directed. Drain and set aside until sauce is done, reserving some Pasta Water to loosen the noodles if they stick. Plate Pasta with the Boscaiola Sauce and garnish with Parsley Sprigs and an optional sprinkle of Parmigiana Cheese. 
Buon Appetito! 

Pappardelle alla Boscaiola, Photo: NK