{"id":251,"date":"2021-12-21T01:29:43","date_gmt":"2021-12-21T01:29:43","guid":{"rendered":"https:\/\/www.redsauceamerica.com\/blog\/?p=251"},"modified":"2021-10-28T01:30:34","modified_gmt":"2021-10-28T01:30:34","slug":"an-early-pollo-al-diavolo-inspires-the-more-famous-lobster-dish","status":"publish","type":"post","link":"https:\/\/www.redsauceamerica.com\/blog\/an-early-pollo-al-diavolo-inspires-the-more-famous-lobster-dish\/","title":{"rendered":"An Early Pollo al Diavolo Inspires the More Famous Lobster Dish"},"content":{"rendered":"<p><CENTER><IMG SRC=\"https:\/\/www.redsauceamerica.com\/blog\/blogimages\/2021\/11\/chickendiavolo.png\" class=\"img-fluid rounded\" alt=\"Pollo al diavolo was a precursor to the lobster fra diavolo that became so famous in Italian American restaurants\"><\/center><\/p>\n<p>Gentile&#8217;s <I>The Italian Cook Book<\/I> of 1919 was an early Italian cuisine recipe collection available in English. <\/p>\n<p>The book included a version of the chicken dish that might have inspired the lobster fra diavolo, a seafood dish very popular in the early years of red sauce cuisine. <\/p>\n<p>Lobster fra diavolo takes its spicy flavor from chile peppers, also known as crushed red peppers. In this version of Pollo al diavolo, chicken is used, and the sauce has strong pickled flavors from the capers. <\/p>\n<p>The serving suggestions include using the sauce for fish as an alternative, and its possible immigrants familiar with the recipe simply adapted to using lobsters, a plentiful luxury protein at the time. <\/p>\n<p>This recipe was adapted from <i>The Italian Cook Book<\/I>, by Maria Gentile, in 1919. <\/p>\n<p>Sauce served over chicken; good for fish.<\/p>\n<h3>Ingredients<\/h3>\n<p>Whole Chicken<br \/>\nButter<br \/>\nCayenne pepper<br \/>\n4 tbsp butter<br \/>\n2 tbsp flour<br \/>\n2 cups brown stock<br \/>\n4 tbsp vinegar<br \/>\n1 tbsp chopped onion<br \/>\n1 tbsp sugar<br \/>\n1 tbsp capers<br \/>\n2 tbsp pickle<br \/>\n1 tsp tarragon vinegar <\/p>\n<h3>Instructions<\/h3>\n<p>Butterfly the chicken.<br \/>\nGrease with butter and cayenne.<br \/>\nBroil.<br \/>\nHeat butter and flour.<br \/>\nBuild a roux.<br \/>\nAdd stock and cayenne.<br \/>\nSimmer 10 minutes.<br \/>\nBoil vinegar, onion, and sugar.<br \/>\nAfter rigorous boil, add to sauce.<br \/>\nAdd capers, pickles, tarragon vinegar.<br \/>\nCook 2 minutes.<br \/>\nServe over chicken. <\/p>\n","protected":false},"excerpt":{"rendered":"<p><CENTER><IMG SRC=\"https:\/\/www.redsauceamerica.com\/blog\/blogimages\/2021\/11\/chickendiavolo.png\" class=\"img-fluid rounded\" alt=\"Pollo al diavolo was a precursor to the lobster fra diavolo that became so famous in Italian American restaurants\"><\/center><\/p>\n<p>Gentile&#8217;s <I>The Italian Cook Book<\/I> of 1919 was an early Italian cuisine recipe collection available in English. <\/p>\n","protected":false},"author":2,"featured_media":355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17,1],"tags":[45],"class_list":["post-251","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-historic-recipe","category-uncategorized","tag-lobster-fra-diavolo"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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