Shrimp Marinara

Serves 4
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Ingredients:
1 jar of 825 MAIN Marinara Sauce
1 ½  lb of 12/16 shrimp ( On the chart it would be either a jumbo shrimp or colossal) 5 shrimp per person
¼ cup of extra virgin olive oil
3 cloves of garlic peeled and sliced
¼ cup of sherry wine
¼ tsp of salt (optional)
Pinch of red pepper flakes
1 tablespoon of chopped parsley

Procedure:

1. Peel and devein the shrimp washing them in cold water. You can leave the tails on for extra flavor when sautéing.  Remember how I said that the shrimp peels are very flavorful.

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2. Add extra virgin olive oil, garlic, red pepper flakes, thinly sliced garlic and shrimp to a skillet.

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3. Over medium heat cooks until the shrimp turn opaque to white.  Probably takes about 5 minutes.  Immediately turn off heat and deglaze with sherry wine and put in parsley.

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4. Add jar of 24-ounce 825 MAIN Marinara Sauce. Heat over medium heat until sauce starts to bubble. It cooks quick.  Don’t overcook or the shrimp will become rubbery.

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5. Ready to serve.  You may serve it over pasta of your choice.

Buon Natale e Buon Appetito!

Grilled Pesto Shrimp Recipe

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Ingredients:
Shrimp (size at your discretion), peeled (tails left on) and deveined
6 tablespoons extra virgin olive oil
1 cup basil leaves (There are numerous varieties of this spicy, aromatic herb, but sweet basil and bush basil are the most common. It is used mostly in dishes that contain tomatoes, and in salads, soups and on pizzas. Freshly chopped basil should be used whenever possible, as dried basil makes a poor substitute)
3 large garlic cloves, roughly chopped
1/4 teaspoon red pepper flakes (These devilishly hot flakes are used in traditional dishes like spaghetti aglio, olio e peperoncino and are found on almost every Italian table alongside the salt and pepper.)
1/2 teaspoon salt
1/4 cup grated Parmigiano Reggiano
1/4 cup pignoli or walnuts
825 MAIN Marinara Sauce for dipping

Procedures:

  1. In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and pignoli/walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
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  2. If a grill is available all the better. If not just use a cast iron pan and cook shrimp until firm to the touch but do not overcook or they will be rubbery!
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Roasted Fennel 825 MAIN Marinara Sauce

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Ingredients:
2 fennel bulbs, cored and sliced (Fennel-finocchio) Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy leaves, which have the slightly bitter tang of aniseed, are used in cooking to flavour sauces, particularly in fish and sometimes pork dishes. They are also chopped and added to mayonnaise, eggs and cold fish dishes. Fennel seeds are a common flavoring in spiced sausages and other cooked meats, Finocchiona salame being the best known of these.)
2 large onions, peeled and sliced
1/4 cup olive oil
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 jar of 825 MAIN Marinara Sauce
1/2 cup shredded Parmesan
1 pound short pasta

Procedures:

  1. Preheat the oven to 450°F. Combine the fennel, onion, garlic, oil, chili flakes, fennel seeds, salt, and pepper in a roasting dish and roast, tossing once or twice during cooking, for 15 minutes.
  2. In the meantime, bring a pot of salty water to boil and cook the pasta until al dente. Reserve some pasta cooking water.
  3. After 15 minutes of roasting, stir in the 825 MAIN Marinara Sauce, combining well. Roast 5 to 10 minutes more, until the fennel is tender and starting to brown.
  4. Drain the pasta and toss with the roasted vegetables and Parmesan, adding some pasta cooking water if necessary until the sauce is loosened and coats the pasta. Serve immediately.
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Bucatini All’Amatriciana

Bucatini all”Amatricianais an ode to simplicity – rich smoked pork, sweet tomatoes, heat from chili peppers, and the sharp, salty kick of pecorino cheese. Because amatriciana is a classic dish it has a long history and because it is Italian, this history is controversial and hotly disputed. Most but not all agree that “amatriciana” comes from Amatrice, a tiny town in the mountains bordering Abruzzo about 100 miles from Rome. (Some Romans claim that the dish is truly alla matriciana, developed by Romans and that Amatrice has nothing to do with such culinary bliss). Most agree that the dish descends from gricia, a pasta dish made with pepper, cheese, and smoked pork jowl, also known as guanciale.

Bucatini all’amatriciana has a different flavor profile than most Italian pasta. In its purest, most classic form the sauce has only four ingredients: cured pork, tomatoes, cheese, and hot peppers. Because of the recipe’s poor origins (this was the dish of shepherds, not statesmen), there is traditionally no onion, no garlic, no herbs. Because of this it tastes wildly different from the familiar Italian-American tomato sauce served with spaghetti and meatballs. The modern Roman version often adds onions, garlic, or a splash of dry white wine.

Serves 4

Ingredients:
¾ pound guanciale, or pancetta, thinly sliced **
3 garlic cloves
1 red onion, halved and sliced ½-inch thick
1 ½ teaspoons hot red pepper flakes
Kosher salt and freshly ground black pepper, to taste
1 ½ cups 825 MAIN Marinara Sauce
1 pound  bucatini *
1 bunch of flat-leaf parsley, leaves only
Pecorino Romano, for grating

Instructions:

  1. Being 6 quarts of water to a boil and add 2 tablespoons of salt.
  2. Place the guanciale slices in a 12- to 14-inch sauté pan in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving enough to coat the garlic, onion and red pepper flakes. Return the guanciale to the pan with the vegetables, and cook over medium-high heat for 5 minutes, or until the onions, garlic and guanciale are light golden brown. Season with salt and pepper, add the tomato sauce, reduce the heat, and simmer for 10 minutes.
  3. Cook the bucatini in the boiling water according to the package directions, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat. Divide the pasta among four warmed pasta bowls. Top with freshly grated Pecorino cheese and serve immediately.

 

*What is Bucatini pasta?
Bucatini pasta is a long, hollow Italian pasta. While at first glance it might look like thick spaghetti, bucatini pasta is a very unique noodle, and it plays an important role in the cuisine of some Italian regions. Pasta specialty stores may carry it, and it is also possible to find bucatini pasta in some grocery stores, especially in areas with a large Italian population.  The name for the pasta is derived from the Italian buco, which means “hole,” a reference to the hollow shape of bucatini pasta. It is believed that the pasta originated in central Italy. It is closely related to maccheroncelli, another long, tubular pasta. Bucatini pasta may also be found labeled as perciatelli. I grew up calling them perciatelli  and it wasn’t until I looked for them in a specialty food store that I found that they are called bucatini . All of these pastas are slightly different, but closely related enough that they can frequently be substituted for each other. Because the pasta is dense and strong, bucatini pairs well with robust, hearty sauces, especially those which contain meat. One of the classic dishes containing bucatini pasta, Bucatini all’Amatriciana, is made with bucatini and a hearty tomato sauce with large chunks of pancetta or bacon. This sauce pairs very well with the pasta, which is ideally suited to holding up heavy sauces.

**What is Guanciale?
What really makes this dish is the guanciale. It’s all about the ingredients, and with a little effort, you can find them here in the US.   Guanciale is cured pork jowl. You cannot substitute it, and it can’t be smoked—only cured. Some people, not Romans, use pancetta as a substitute, but the guanciale is sweeter, fatter, and has a more delicate and less salty taste than pancetta (cured pork belly). It melts as you heat it in the pan, and the rendered fat transports the jowl’s unique flavor throughout the dish. Touching each piece of pasta and spoonful of sauce with it’s sweet and salty magic. Substituting it, changes the dish altogether, and should be considered a mortal sin.  If you are substituting bacon or salt pork, you want the streakiest (i.e. fattiest) cut you can find.  If guanciale is unavailable, pancetta is a fine substitute. However as you guanciale has a significantly higher fat content than pancetta. If neither guanciale nor pancetta is available in your neighborhood, you can always use a top-quality lean bacon. One can blanch bacon for one minute in boiling water to remove some of its smoky flavor. If substituting either pancetta or bacon, I would recommend adding an extra tablespoon of olive oil before sauteeing the onion to compensate for the lower fat content.

Fra Diavolo Sauce

Fra diavolo, means “brother devil” in Italian,  is the name given to a number of spicy sauces, usually tomato-based, used in American Italian cooking.  Fra diavolo sauce is served  simply over pasta but most are prepared with one or more types of shellfish.  Coppola’s Restaurant has always served it featuring dishes like Calamari, Shrimp, clams, mussels and lobster Fra Diavolo.

Fresh tomatoesEven though “Fra Diavolo” is referred to as a Mediterranean specialty,  fra diavolo sauce popular in America’s thousands of Italian restaurants was actually developed in the US. While there are hot dishes called “devilled” or “alla diavolo” in other regions in Europe, there’s no similar tradition in southern Italian cooking. Italians are very fussy when it comes to their food so the robust spiciness of most fra diavolo sauces is enough to overpower many delicate shellfishes, especially lobster or scallops.  My dad in keeping with the popularity of “Fra Diavolo” sauce in America was always careful on how spicy he made the sauce because it was important that his customers taste the wonderful fresh taste of the seafood.

Ingredients:
One 25 oz jar 825 MAIN Marinara Sauce
1 tsp crushed red pepper flakes
1/3 cup sherry or white wine

Procedure:
In a heavy large skillet add 1 jar of Marinara Sauce. Add  crushed red  pepper flakes and wine  and simmer 15 minutes. Pour over your favorite cooked pasta.  Add more crushed red pepper flakes if you would like it hotter. Seafood can be added to Fra Diavolo sauce by using the procedure for adding mussels and clams as described in the Mussels in Marinara Sauce and Zuppe di Clams Marinara recipes.

Prep time: 5 minutes
Serves 4

Putanesca Sauce

The history of the puttanesca sauce is interesting. Some say, because of the Italian translation of the name, puttanesca, which means prostitute, a whore’s favorite meal. But I know a much likelier version of this history from my mom’s home town, the island of Ischia. Apparently, it was late one night and clients showed up to their favorite restaurant in Ischia, Italy. The owner quickly informed them he was about to close and thus didn’t have anything to serve them…The clients, being very hungry as they were, simply replied, “Facci una puttanata qualsiasi”, meaning just cook us anything! So the owner turned around and using what he had left in his kitchen, he improvised that night and created the puttanesca sauce!

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Ingredients:
One 25 oz jar 825 MAIN Marinara Sauce
1 Tbl extra virgin olive oil
5 anchovy filets packed in olive oil (chopped)
1/2 cup chopped green olives or black kalamata olives
1/3 cup sherry wine
3 Tbl of small capers
1/2 tsp of crushed red pepper flakes

Procedure:
Heat EVOO in large heavy skillet and melt chopped anchovies till it turns to paste like.  Add jar of Marinara Sauce and  rest of the ingredients. Simmer 15 minutes.  Then pour over  your favorite cooked pasta.

Prep time: 5 minutes
Cooking time:  15 minutes
Serves 4