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Where did Lobster Fra Diavolo originate? Like many popular Italian-American dishes, there are several theories. What is the true evolution of Lobster Fra Diavolo?

Our survey of historic recipes suggests it might have been a complicated mix of Italian ingenuity inspired by French fare demanded by American customers. Traditional Italian "diavolo" recipes employ chicken but not tomatoes. French "diable"-type recipes combine chicken and tomato puree.

Lobster American style employs in French, Englsih and American cookbooks demands tomatoes in some form. A recipe of elusive origin. I'd always thought lobster Fra Diavolo Italian, probably southern Italian, but I do not pretend to be an expert on thee cookingof that extraordinary country.

C3 suggesting that this rich dish--chunks of lobster, still in the shell, bedded on pasta and smothered with a spicy tomato sauce--was created early this century by Italian immigrants in or around New York City.

Like spaghetti and meatballs Instead, she queries the experts, such respected writers on and teachers of Italian cooking as Marcella Hazan We con't eat like that in Italy. I have never seen it in Italy and suspect that it came from Long Island.

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I think it came from a restaurant that was near the old Met, around Thirty-eighth Street and Broadway. Would that have been the old Mama Leone's? It opened behind the Met in He thinks Veusvio, a midtown Manhattan restaurant, might have invented it.

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But Frank Scognamillo, the owner of Pastys' Scognamillo says his father told him Lobster Fra Diavolo was a Neapolitan dish, and that like many other spicy, tomatoey recipes of southern Italy, it was handed down for generations With all due respect to Scognamillo and DavinoI tend to think Hazan, Bugialli, Callen "and company" nearer the mark.

New York] p. The oldest recipe we found so far titled "Lobster Fra Diavolo" was published in An Italian-American dish whose name translates as "Lobster Brother Devil" made with lobster cooked in a spicy, peppery tomato sauce.

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It was a creation of Southern Italian immigrants, who did not have American lobsters in Italy in Itlay dishes termed "alla diavolo" indicate on made with a good deal of coarsley ground black pepperand became a popular dish in Italian-American restaurants in New York by the s.

Back in the days when Enrico and his partner, Paul Paglieri, who died many years ago, started their venture, the menu seldom varied from minestrone, lobster diavolo and chicken.

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This was a concession to the customers of the time, who clamored for those dishes, Enrico explains, and how, incidentally paid only 55 cents for a complete meal, including a bottle of wine.

James Beard's classic recipe c.GCSE ENGLISH LANGUAGE Reading resource Paper 2 It was agonising to inch the rope out and let my weight down gradually. I found myself holding my breath.

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Archaeologists tell us humans have been eating crustaceans (lobsters, crabs, shrimp) from prehistoric times to present. They know this from excavating "middens," deposits of . State Law Enforcement Officers' Retirement Handbook Revised January ; Local Law Enforcement Officers' Retirement Handbook Revised January Here, we bring you a series of pro tips that will make the difference between creating a good brochure and a great brochure design.

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The Food Timeline: history notes--fish & shellfish