12364 eve spaghetti anchovies Recipes

spaghetti, parsley, chopped, shrimp, anchovies, tomato paste, tomato, canned, pepperoni, chopped, garlic, minced, olive oil, salt, pepper

anchovy paste, extra-virgin olive oil, baguette (preferably day-old; about 18 by 2 inches), cut diagonally into 3/4-inch-thick slices

anchovies, capers, pickled vegetables, fresh flat-leaf parsley, finely chopped, extra virgin olive oil, white wine vinegar

anchovy fillets, garlic, peeled, egg, onion, coarsely chopped, grated parmesan cheese, fresh coarse ground black pepper, balsamic vinegar, olive oil, salt and pepper

anchovies packed in oil, drained, coarsely chopped, fresh white breadcrumbs, butter, ground cinnamon, ground ginger, ground black pepper

anchovy fillets, reserving the oil, chopped parsley, chopped garlic, day old bread, cut in quarters, softened butter

spaghetti, unsalted butter or 1 cup margarine, kasseri cheese, grated, romano cheese, grated, fresh parsley, chopped

spaghetti squash, chicken bouillon powder (regular or low-sodium ) or 1 tsp vegetable stock powder (regular or low-sodium), olive oil, minced garlic, fresh parsley, finely chopped, fresh basil, finely chopped, lemon juice, spaghetti, cooked, grated parmesan cheese, fresh ground black pepper

spaghetti noodles (healthy harvest), hamburger (turkey), roll of pork sausage (optional), minced onion, spaghetti sauce, spaghetti sauce mix (optional), fresh garlic or garlic powder

spaghetti, fresh pilchards, wild fennel, pine seed, raisins, anchovy fillets, white onion, extra virgin olive oil, salt & pepper

spaghetti squash (about 2 1/2 lb), extra-virgin olive oil, plus more for drizzling, diced pancetta (about 3 oz), onion, chopped, garlic, chopped, anchovy fillets, red pepper flakes, dry white wine, whole peeled tomatoes, chopped pitted kalamata olives, capers, drained, basil leaves, plus more for topping, kosher salt and freshly ground pepper, grated parmesan, for topping

spaghetti, uncooked, italian-style frozen, precooked meatballs, divided, fire-roasted tomato garlic pasta sauce, divided, coarsely chopped kalamata olives, capers, anchovy paste, bottled minced garlic, dried crushed red pepper, dried basil, lemon wedge, seeded, shredded parmesan cheese (optional)

anchovy & cherry tomato bruschetta, french bread loafs, garlic, peeled but left whole, extra virgin olive oil, sea salt flakes and coarsely ground black pepper, tomatoes, stalks removed and sliced, anchovy fillets in olive oil, drained, grill the bread, cut the bread diagonally across into thin slices. heat a ridged cast iron griddle pan over a medium heat , add some of the bread slices and grill for about 1 minute on each side until golden and very slightly charred in places., season the bread, as soon as each batch of bread is ready , rub 1 side of each slice with a peeled garlic clove, then drizzle with a little of the olive oil and sprinkle with some sea salt flakes and pepper., finally, top each slice of bread with 2 slices of tomato and 1 twisted anchovy fillet. serve straight away.

anchovies, white wine, butter, capers (more or less if you like ), minced garlic, lemon, thin sliced (1 slice for the sauce, the rest for a garnish), fresh parsley, fine chopped, pepper, paprika, remaining lemon slice

anchovies (12-14 fillets), garlic chopped, chopped fresh parsley, chopped fresh basil, dijon mustard, capers, best quality mayonnaise

anchovies, drained and minced, butter, softened, garlic clove, minced, minced fresh chives, minced fresh parsley, frozen puff pastry, thawed, egg yolk, water, freshly grated parmesan cheese

anchovy fillets in olive oil, garlic, peeled, sheet frozen puff pastry (1/2 of a 17 1/4 oz. package), thawed, minced fresh thyme leaves