My three favourite’s alla Diavola recipes.
|Peperoncini by Antonio|
BBQ Chicken alla Diavola.
|BBQ Chicken alla Diavola|
1. Spatchcock the chicken, I followed this BBC video. Then transfer to a container that can be refrigerated
2. In a little bowl mix 2 tbsp. olive oil, with the lemon juice and the chillies, and pour over the chicken. Cover and refrigerated overnight for a best result marinade.
3. Light your BBQ, and 20 minutes before the charcoal is ready for cooking remove the chicken from the fridge. Season very well.
4. Now wrap the chicken with it´s own marinade in a layer of foil. I don’t go to give cooking times, because all depends of the quality of charcoal or wood that you are using and your bbq techniques, but the idea is after you almost finish cook the chicken in both side, unwrap and cook for another 10 – 15 minutes until you get a crispy skin and of course no pink meat.
5. When cooked rest apart, meanwhile grill the lemon halves (cut side down) for 10 minutes, and then pour the bbq lemon juices over the chicken.
6. Ready to serve with fresh salad and beers!
Penne alla Diavola.
|Penne alla Diavola|
60g penne pasta by person (nutritional value recommended)
1 to 3 fresh or dried chillies (depend how strong you like it)
100 ml extra virgin olive oil – 1 Small onion- 1 garlic clove (chopped)
1 can chopped tomatoes
8 basil leaves (chopped) 1 tbsp. chopped parsley to serve.
1. Start to boil the salty water for the pasta and cook following the packet instructions, fewer 2 minutes.
2. For the sauce: Heat the olive oil in another pan, in a medium low heat, add the garlic, onion and chilli, fry for 2 minutes.
3. Now add the tomatoes and cook 8 minutes further. Season and add the basil.
4. Finally mix the pasta and the sauce very well and let to rest for 1 minute.
5. Serve and sprinkle over some of the parsley.
Remember. Traditionally in this dish not to use parmesan as this cheese.
|Home made Pizza alla Diavola|
Sauce: ½ can chopped tomatoes – 1 garlic clove (peeled) – 1 red chilli - 6 basil leaves – 1 tbsp. red wine vinegar and 2 tbsp. olive oil. 1tbsp sundried tomato puree.
Topping: 10 hot salami slices – 125 mozzarella ball (break it in small pieces) – 1 chilli (chopped and deseeded)
1. In a food processor mix the tomatoes, tomato puree, 6 basil leaves (or more if you like it), the garlic, red vinegar and 2 tbsp. olive oil, and blend until is very smooth. Season.
2. Spread the sauce over your dough, just cover dont put too much. Then sprinkle over the mozzarella and arrange the hot salami and finish it with the chopped chilli.
3. Cook until your dough is ready and the mozzarella is golden bubbling.
Tip: Not all the Mediterranean chilli are “mild” compared to South-Asia or Central America, watch out for the Spanish guindilla and the Abruzzi diavolilli