139454 red chicory mozzarella anchovy Recipes

red bell peppers (3/4 lb total ), fennel seeds, unsalted butter, softened, flat anchovy fillets (from a 2-oz can), patted dry and minced, fresh lemon juice, black pepper, thick) diagonal slices of baguette

red bell peppers (about 2 lb), olive oil, eggplants, peeled , cut crosswise into 1/4- to 1/2-inch-thick rounds, fresh breadcrumbs made from crustless french bread, garlic cloves, minced, chopped fresh thyme, coarsely chopped pitted nicois olives or other brine-cured black olives, tomatoes, thinly sliced, anchovy fillets, drained

white mushrooms, the stems removed and minced and the caps left whole, fresh white bread crumbs, freshly grated parmesan, olive oil, minced fresh parsley leaves, red-wine vinegar , or to taste, anchovy fillet, mashed to a paste, flat-leafed parsley leaves for garnish

red peppers, halved and deseeded, anchovies packed in oil, drained, tomatoes, halved, garlic cloves, thinly sliced, rosemary sprigs, olive oil

short pastry, red bell peppers, anchovies, tabasco sauce, pine nuts, red bell pepper, parsley

red-wine vinegar, sugar, salt, red onion , sliced crosswise 1/8 inch thick and separated into rings, navel oranges, whole-grain mustard, low-fat chicken stock or low-sodium fat-free chicken broth, black pepper, olive oil, chicory (curly endive), stems and center ribs discarded and leaves torn into bite-size pieces (10 cups)

lemon, salt, sugar, tenderstem broccoli, mozzarella, anchovy fillets, extra virgin, mint leaves, flat leaf parsley leaves, celery leaves, freshly ground black pepper, red chilli thinly sliced

red bell peppers , halved lengthwise, seeded, stems left intact, chopped seeded tomatoes, minced garlic, olive oil, anchovy fillets, drained, thick slices drained fresh water-packed mozzarella or regular mozzarella, sliced fresh basil

olive oil, onion, chopped, green bell pepper, seeded and cubed, garlic, minced, red pepper flakes (optional), dried oregano, bay leaf, peeled, cubed eggplant, crushed italian tomatoes, with liquid, tomato paste (optional), sliced fresh mushrooms, anchovies with capers, mashed, salt and ground black pepper to taste, angel hair pasta, grated parmesan cheese for topping

roasted red peppers, canned anchovy fillets, minced garlic, extra virgin olive oil

roasted red peppers, whole (not in vinegar, otherwise flavored), garlic cloves, olive oil, anchovies

red bell peppers, yellow bell peppers, sicilian olives, cracked, anchovies packed in oil, minced, capers, drained, fresh rosemary, chopped, red wine vinegar, extra virgin olive oil, thick bread (peasant), garlic clove, peeled, goat cheese, sliced into 12 rounds, extra virgin olive oil, for drizzling

yellow bell peppers, red bell peppers, anchovy paste, extravirgin olive oil, red wine vinegar, chopped fresh oregano, freshly ground black pepper, garlic clove, minced, chopped fresh basil, nicoise olives, pitted

baguette or small loaf bread, melted butter, virgin olive oil, salt and freshly ground black pepper, garlic, meyer lemon juice , regular lemon juice can be substituted, red wine vinegar, anchovy fillet, dijon mustard, worcestershire, hot sauce, salt and pepper, egg yolk, truffle olive oil, fruity virgin olive oil, grated parmesan, chunks salmon fillets, light olive oil, kosher salt, freshly ground black pepper, romaine hearts or 4 heads regular romaine, small as possible, trimmed, grated parmesan, special equipment : 1 (1 by 4-inch) untreated cedar plank, soaked overnight in water

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.

red snapper fillets or 2 1/2 lbs any firm fish fillets, with skin,cut into 3 inch chunks., salt and pepper, seafood seasoning (old bay works really well), extra virgin olive oil, crushed red pepper flakes, garlic, crushed, anchovy fillets, white wine, sun-dried tomato , 5 to 6 pieces,not in oil,but packed in pouches,coursely chopped, capers (i used chopped calamata olives), scallions, chopped, chicken stock, flat leaf parsley, chopped (optional)

beer (preferably ipa or other pale ale), coarse-grain dijon mustard, kosher salt and freshly ground pepper, skinless bone-in turkey breast, rinsed and patted dry, red bell peppers, fresh basil leaves, garlic, grated parmesan cheese, pine nuts, toasted, red pepper flakes, anchovy paste, kosher salt and freshly ground pepper, extra-virgin olive oil, seeded sourdough bread loaf, shredded lettuce, provolone cheese

red snapper fillet with skin, cut into 3-inch chunks, salt and pepper, seafood seasoning blend (recommended : old bay), extra-virgin olive oil , 3 turns of the pan, crushed red pepper flakes, garlic, crushed, flat anchovy fillets, white wine, sun-dried tomatoes , 5 or 6 pieces (not in oil, available in produce department, packaged in pouches), coarsely chopped, capers, scallions, chopped, chicken stock , available in paper containers on soup aisle, a handful flat-leaf parsley, chopped, crusty bread , for serving