Zzz and pollo alla diavola – the old Italian recipe as Nonna made it

Categories food, cooking
pollo alla diavola

ZZZ and Pollo alla Diavola.

I have finally slept all that I needed to. 8 hours. Funny how, when you can sleep for as long as you want to, then you don’t. Probably you sleep better when you know you can.
I don’t pay too much attention to my dreams these days. I know I dream because flashes and imagery pops up when I least expect it, when I’m very much concentrating on something else. When I’m working for example. I’ll be sitting there, lost to the outside world and then fragments of images, colors or even a scent drifts by, and I know I dreamt it and only remember in that moment.
Which is fine. I remember my dreams when I need to or try to (basically the same thing). I need to remember my dreams when I’m in doubt about something or when I ignore how I feel and need reminding. I always remember dreaming after taking big decisions and most of the time my dreams are confirming my choice, letting me know I did the right thing.

I believe in my dreams in a very down-to-earth-way, there’s no mumbo-jumbo about it. As I see it, paying attention to my dreams is getting a second opinion on things, decisions, situations – but getting it from somebody (the subconscious) that knows me better than I know myself. My dreams are never telling me what to do, but often exactly how i feel about something. Which is good enough for me.

And which is probably why I don’t remember anything these days. I don’t need my dreams to tell me that I feel very alone lately after the breakup, and that no amount of friends-over-for-dinner, work or going out to do *something* can change that.

And on a whole new note and as to have a laugh, I actually *am* having friends over for dinner, *has* been working today, and *am* going out tonight =).
I have a couple of bottles of Sauvignon from Chile and will cook Pollo alla Diavola (you can translate that approximately Deviled Chicken. It’s so spicy you will invoke the Ol’ Man Himself, eating it). Instructions follow, as I love cooking and my mum (hej, moar) always ask for my Italian recipes.

Pollo alla Diavola:

  • Chicken (surprise! I use wings and drumsticks as I find the breast meat too dry)
  • 2-3 cloves of garlic
  • Half an onion (I toss it in whole and remove it before serving)
  • Generous amounts of chili
  • 1 can of tomato sauce (passata will do, don’t use those small concentrated super-red ones. For anything actually)
  • 1 twig of rosemary and if you like it, toss in
  • 1 crust of parmesan cheese as well. (I keep the crusts when I buy a big piece of parmesan, it’s wonderful for pasta sauces, it’s where most of the taste lives and when you cook something for very long, the crust sweats out the taste without leaving the gooeyness of the cheese itself)
  • Olive oil and salt
  • 1 glass of good red wine (a Cab Sauvignon is perfect, this dish requires something big, spicy and not too elegant)

As always when I’m cooking I am very approximate. You may want to change the amounts, cooking time and ingredients to your tastes. Cooking is, and ought to be fun so feel free to experiment:

Pour a glass of wine, put it to your nose and try to smell only the fruit. Taste slowly and savour.

Heat up 3-4 spoonfuls of oil in a tall pan (a wok is fine as well), peel and crush the garlic and toss it in with the chili and the onion. Let it simmer for a couple of minutes at medium heat (it shouldn’t brown, just start to smell dangerous).
You may sweat the chicken in the oil on its own (I don’t) and add the other ingredients when it’s done, or just put it in, add tomato sauce, rosemary and the crust of parmesan.

Taste the wine again and try to smell only the spices. Delicious right ?

Cover up the chicken and let it simmer for minimum 45 minutes. You may want to add water, the sauce will remain very liquid for the first half hour and then all of a sudden it will dense. Salt if you have to.

Eat the Pollo alla Diavola with something neutral; rice, potatoes or even (yes i know you Danes) pasta, to keep it center-stage. Eat it with your fingers (messy, yeah) and soak up the sauce with a piece of bread. It’s bad manners but heaven.

Have fun. I intend to.

Update: I have updated the recipe for Pollo al Diavola on March 20, 2017, but the rest of this post is still as I wrote it in 2008. Nix kindly pointed out to me, that this dish is actually called Pollo alla Diavola, but any way you write it, it´s darn delicious. So with no further ado, I give you the original blog post and the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *