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Repeat with another 1 tablespoon oil and the remaining shrimp; set the shrimp aside. Extra virgin olive oil, lemon, garlic, and herbs constitute salmoriglio, a sauce/marinade from southern Italy (specifically, Calabria and Sicily). Grilling the lemons before juicing them mellows their sharpness and acidity, adding a subtle sweetness to the sauce. Our version is made with grated zest in the marinade; we then add the juice to finish the sauce just before serving. Add the shrimp and accumulated juices to the pan, along with the remaining 6 tablespoons parsley. Cook, stirring, until the shrimp are opaque throughout, 1 to 2 minutes.
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In the same skillet set over medium-high, heat the remaining 1 tablespoon oil until it shimmers. Add the garlic, shallot, and pepper flakes, then cook, stirring constantly, until the garlic is light golden brown, about 30 seconds. Add the wine and cook, stirring, until the liquid has almost evaporated, 30 to 60 seconds.
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A fork creates holes that allow juices to escape, resulting in drier meat. If you opt to use a mixture of bone-in chicken breasts and thighs or drumsticks (or leg quarters), keep in mind that the white meat is done at 160 degrees and the dark meat at 175 degrees, so the breasts may finish ahead of the legs. Browning shrimp on both sides can cause them to become rubbery and overdone in the finished dish. Instead, we sear only one side to develop flavor from caramelization, not to fully cook the shrimp. From the coast of Veneto, Italy, gamberi alla busara is a dish of whole shell-on prawns in a garlicky tomato sauce spiked with white wine.
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“Since the Israel-Gaza war began, journalists have been paying the highest price — their lives — to defend our right to the truth. Each time a journalist dies or is injured, we lose a fragment of that truth,” CPJ Program Director Carlos Martínez de la Serna said in a statement. Biden’s speech, which lasted around 10 minutes, made no mention of the ongoing war or the growing humanitarian crisis in Gaza.
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If needed, toss in up to 2 tablespoons reserved pasta water to adjust the consistency. Transfer to a warmed serving bowl and serve, passing more pecorino and pepper on the side. In the same skillet set over medium-high heat, warm 1 tablespoon of the oil until it shimmers. Add half the shrimp in an even layer and cook without disturbing until golden brown on the bottoms, 1 to 2 minutes; transfer to a large plate.
Protest organizers said they aimed to bring attention to the high numbers of Palestinian and other Arab journalists killed by Israel’s military since the war began in October. ” protesters draped in the traditional Palestinian keffiyeh cloth shouted, running after men in tuxedos and suits and women in long dresses holding clutch purses as guests hurried inside for the dinner. This may be the athleisure capital of the world, but there are times when you just need a showstopping dress to see you through a big awards ceremony (or, you know, your first holiday at the in-laws’ house). Fortunately, independent shops all over town have great options, whether you’re seeking a status dress, a trendy look, something super-comfy but cute… you name it. So skip frantically searching online—just stop in at one of these boutiques and have a savvy staffer help you get dressed.
Some recipes for gamberi alla busara include bread crumbs that thicken the sauce. We, however, prefer to toast some panko bread crumbs and sprinkle them on top to add crispiness and texture. The smokiness of the bacon will overwhelm the cleaner flavors of the egg-based sauce.
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Christopher Kimball is the founder of Milk Street, home to a magazine, school, and radio and television shows. Globe readers get 12 weeks of complete digital access, plus two issues of Milk Street print magazine, for just $1. Serve with warm crusty bread for dipping into the sauce.
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Cook, stirring occasionally, until the mixture is slightly thickened, 6 to 7 minutes. Meanwhile, in a large saucepan, whisk 1¾ cups water, the egg yolks, and the cornstarch until smooth. Set the pan over medium-low heat and cook, whisking constantly, until the mixture comes to a gentle simmer and is airy and thickened, 5 to 7 minutes; use a silicone spatula to occasionally get into the corners of the pan. In a 12-inch nonstick skillet set over medium-high heat, heat 2 tablespoons of oil until it shimmers. Add the panko and cook, stirring often, until golden brown, about 2 minutes.
Using tongs, reposition the chicken so that the pieces farthest from the fire are now closest; keep the chicken skin side up. Re-cover and continue to cook until the thickest part of the breast, if using, reaches 160 degrees or the thickest parts of the thighs and drumsticks, if using, reach 175 degrees, another 5 to 10 minutes. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the cooking grate; leave the primary burner on high and turn the remaining burner(s) to low. Stir the pasta and 1 tablespoon salt into the boiling water and cook until al dente.
Marinate at room temperature while preparing the grill. In a 10-inch skillet set over medium heat, cook the pancetta, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Measure out and reserve 3 tablespoons of the rendered fat; if needed, supplement with olive oil. Pour the pecorino-egg mixture over the pasta and toss with tongs until well combined, then toss in pepper. Let stand, tossing the pasta two or three times, until most of the liquid has been absorbed, about 3 minutes.
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