Shrimp Fra Diavolo with Angel Hair Pasta

On September 9, 2020September 9, 2020 By Isobar ExpeditionsIn Italy, RecipesLeave a comment

Shrimp Fra Diavolo (Brother Devil) is an Italian inspired dish that is spicy and delicious. We served it over a bed of angel hair pasta, but when we had leftovers a couple of days later, we simply served it with a side of garlic toast. If you don’t want it too spicy, you can reduce the amount of red pepper flakes, but this meal is meant to pack some heat. It is one of those easy and yet elegant dinners that can be done on a weeknight or served for a weekend dinner party. It could probably be done with another type of shell fish, but shrimp really holds up well to the flavors and is easy to cook.

INGREDIENTS

1 lb Large Shrimp – peeled and deveined
1/2 Medium Red Onion – sliced
1 (14 1/2 oz) can Diced Tomatoes
1 cup Chicken Stock (or White Wine)
1 tsp Crushed Red Pepper
1 tsp Italian Seasoning
3 cloves Garlic – chopped
2 to 3 tbsp Olive Oil
Salt and Pepper to taste
Angel Hair Pasta – cooked to package directions

INSTRUCTIONS

In a medium bowl, toss the shrimp with the red pepper flakes and a tablespoon of salt. Heat the oil in a large sauté pan to medium-high heat. Add the shrimp to the pan and cook, stirring frequently, until fully cooked and the shrimp have turned pink, about 3 to 4 minutes. Using a slotted spoon, transfer the shrimp to a plate and set aside. Add the onion to the pan and sauté for about 5 minutes or until the onion is soft. Add the tomatoes, chicken stock, garlic, Italian seasoning and simmer for about 10 minutes to thicken the sauce. Add the shrimp back into sauce and bring them back up to temperature, about 2 to 3 minutes. Pour the shrimp and tomatoes over the angel hair pasta and serve.

Sauté the Shrimp with Crushed Red Pepper Flakes

Shrimp Fra Diavolo with Angel Hair Pasta

Tuscan Chicken with Green Beans and Bacon

On July 29, 2020July 29, 2020 By Isobar ExpeditionsIn Italy, Recipes3 Comments

We have enjoyed many different styles of chicken dishes throughout our travels. Tuscany is known for its cooking and use of fresh ingredients, so we decided to create a Tuscan style chicken for dinner recently. Butterflying the chicken, technically called spatchcocked, is a great way to reduce the cooking time and still giving a crispy skin. Also, making an herb butter and spreading it underneath the skin and directly on the meat will also make sure that the chicken is moist and tender. We also sautéed some green beans with bacon to have with the chicken, which complimented the chicken extremely well. We decided to cook the chicken in a cast-iron skillet in the oven, but it works equally well on the grill. It truly was a wonderful meal.

INGREDIENTS

1 Whole Chicken – spatchcocked
8 tbsp Unsalted Butter – softened
1 tbsp Fresh Rosemary – chopped
1 tbsp Fresh Thyme – stems removed
1 clove Roasted Garlic – minced (unroasted garlic is fine)
Zest of 1 Lemon
1 lb Green Beans – trimmed
4 slices Bacon – cut into 1/2 inch pieces
1 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

To spatchcock the chicken, take a sharp knife or scissors and remove the backbone of the chicken by cutting down either side of the spine. Then flip the chicken over so that the interior is exposed and remove the breastbone by sliding the knife between the bone and the meat. This will allow the chicken to lay flat inside of the skillet. In a bowl, combine the butter, rosemary, thyme, garlic, lemon zest, salt and pepper. Using your fingers, separate the skin from the meat and spread about two-thirds of the butter over the breast meat. Spread the final third of butter over the exterior of the skin. Place the chicken in a cast-iron skillet and roast in an oven heated to 500 degrees. Cook the chicken for 30 to 40 minutes or until an internal thermometer reads 165 degrees. While the chicken is cooking, place the green beans in boiling water for about two to three minutes to blanch them and then immediately place them in ice water to shock them and cool them down. Remove the chicken from the oven and let rest for about 15 minutes while the beans are finishing. Heat the vegetable oil to medium-high heat in a skillet and add the green beans, bacon, seasoning the beans with salt and pepper. Sauté for about 10 minutes or until the bacon is crispy. Carve the chicken and serve with the green beans and bacon.

Spatchcocking (Butterflying) the Chicken

Look at How the Herbs Melt Into the Chicken Breast

Guinigi Tower in Lucca, Italy

On June 16, 2020June 16, 2020 By Isobar ExpeditionsIn Italy3 Comments

During our trip to Tuscany, Italy, one of the places that we visited was Lucca. It was a day trip from Florence that took us to both Lucca and Pisa. Lucca itself is a wonderful little city with beautiful and historic architecture. Located in the heart of the city is the Torre Guinigi (Guinigi Tower), which is one of the few tower houses that were built in Lucca. If you plan a visit to Lucca, the Torre Guinigi should not be missed with its oak trees on the roof and amazing views.

Built in the late 1300’s by the Guinigi family, who were wealthy merchants in the area, the tower certainly stands out amongst the other buildings in Lucca. The climb up the 235 stairs to the top of the 125 foot tower is certainly worth it as you are rewarded with amazing views of the historic city. If the views of the city weren’t enough, the roof garden with its oak trees for shade are equally fascinating. One can imagine the wealthy Guinigi family sitting on the rooftop to escape the heat of city below with its warm breezes and wonderful shade trees.

Amazing Views of Lucca with Mountains in the Background

As you look down at the rooftops from the Torre Guinigi, you get a true sense of the narrow, winding streets of the city. The Lucca Cathedral, or Cathedral of Saint Martin, clearly dominates the cityscape. The color variations of the church tower are even more dramatic when viewed from the Guinigi Tower. The cathedral, which dates back to 1070, is also something that should not be missed when visiting Lucca.

There is a small fee in order to go to the top of the Torre Guinigi, but it is certainly worth the nominal price. We visited during the off-season, so there were no other tourists with us as we went to the roof to enjoy the views of the city and the Tuscan countryside. Unfortunately it was an overcast day, but that didn’t diminish how beautiful the scenery was from the rooftop.