The Antoinette Pope School predates Julia Childs cooking school and was popular in Chicago mid century. My mother took lessons there in the 1940s and 1950s. These classes were taught by a couple who were French and Italian.
Here is my adaption of the recipe from their cookbook, The New Antoinette Pope School Cook Book by Antoinette and Francois Pope
6 tablespoons olive oil
1 cup finely chopped onion
3 large cloves garlic, finely minced
1 cup finely diced celery
4-28 oz. cans crushed tomatoes
2-3 teaspoons salt
3 dried bay leaves
1 tablespoon sugar
3/4 teaspoon nutmeg, freshly grated
1 1/2 teaspoons dried oregano
1/2 teaspoon black pepper
1 cup chopped flat leaf parsley
3/4 cup red dry wine, like Cabernet, optional
In a large tall cooking pot heat oil over medium heat
Sauté onion and celery over low heat until softened. Add garlic and sauté until fragrant, less than a minute
Add seasonings and sauté less than a minute
Add tomatoes and stir well. Bring to a boil. Simmer covered 4 hours
Be careful not to scorch bottom of pot. Tomatoes burn easily! Stir often
Add wine during last 30 minutes of cooking
This freezes well and can be used with many Italian style foods
SipandFeast posted this fantastic recipe which was perfect for our love of spicy foods! I didn’t have the hot pickled peppers, so I substituted jarred roasted red peppers. Also I didn’t have fresh basil so I used dry. I didn’t have canned plum tomatoes so I used smaller cans of diced tomatoes and hot fire roasted tomatoes. All worked well!
Arrabbiata is an Italian word meaning angry and refers to the spiciness of the chili peppers. This sauce is usually made of garlic, tomatoes, and dried red chili peppers cooked in olive oil. It’s served with pasta or in this case shrimp and crusty Italian bread. Dave and I are limiting our carbs, so we ate the shrimp and sauce with a green salad! Perfecto!
Here’s his recipe. It’s heavenly!
1 pound extra large shrimp
1 28 ounce can plum tomatoes or a 14.5 can of fire roasted tomatoes and a 14.5 can of crushed tomatoes
1 6 ounce can tomato paste
10 cloves garlic
2 medium pickled hot cherry peppers or 1/2 cup roasted red pepper pieces
1 tablespoon cherry pepper vinegar from pepper jar
6 tablespoons olive oil
3 tablespoons extra virgin olive oil
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper or more
1/2 teaspoon dried oregano or more
10 fresh basil leaves
Crusty Italian bread if desired or pasta!
Pat dry with toweling thawed shrimp and place in bowl with 1/2 teaspoon baking soda, 1/4 teaspoon crushed red pepper and 1/2 teaspoon kosher salt. Place in fridge.
Chop garlic cloves in half. Chop cherry peppers in bite size pieces. Julienne the basil. Break plum tomatoes apart with hands.
In a saucepan heat 4 tablespoons olive oil on medium heat and sauté the garlic 2-3 minutes or just until beginning to turn golden. Add the cherry peppers and sauté for 1 minute more. Add the tomato paste and break up with a wooden spoon.
After about 5 minutes the paste will start to break down, add the plum tomatoes, 1/4 teaspoon salt and 1/2 teaspoon oregano. Mix throughly and let the sauce cook covered or partially covered for 10-15 minutes, stirring occasionally. Don’t burn or overcook!
In a clean sauté pan heat 1-2 tablespoons olive oil on medium high heat and sauté shrimp 3-4 minutes until pink and cooked through. Add 1 cup of sauce to the shrimp and cook for 1 minute mixing well.
Taste the sauce and the shrimp. Add extra spices as you like.
Remove the Shrimp Arrabbiata from the heat and add the basil. Serve the extra sauce with the shrimp and with crusty Italian bread or pasta.