1712 pepper garlic anchovy Recipes

garlic, peeled and thinly sliced, olive oil, red pepper flakes, anchovy fillets or 1 tsp paste, shelled edamame (soybeans), thawed, vegetable broth, linguine, italian parsley, finely chopped, grated pecorino or parmesan (optional)

extra-virgin olive oil, garlic, chopped, chopped broccoli florets, sliced mushrooms, anchovy fillets, chopped, water, chopped green onions, diced tomatoes, chopped fresh parsley, extra-virgin olive oil, spaghetti, crushed red pepper flakes, black pepper (optional)

broccoli, extra virgin olive oil, anchovies (50 g) drained, x cloves garlic crushed, x sweet red pepper chopped, chopped fresh parsley, lemon juice, freshly ground black pepper, freshly grated parmesan cheese (optional)

lemon juice, sour cream, mayonnaise, anchovy fillets, grated parmesan cheese, garlic cloves, black pepper, hot pepper sauce, worcestershire sauce, vegetable oil

crusty white bread , sliced on the diagonal (1/3 - 1/2 inch thick slices), butter, fresh italian parsley, chopped, fresh thyme leave, chopped, garlic, minced ,to taste, lemon , zest of, chopped, crushed red pepper flakes , to taste, anchovy fillets, drained and chopped, provolone cheese, grated

coarse salt, fresh coarse ground black pepper, garlic cloves, crushed and peeled, anchovy fillets, drained (if using salt-packed anchovies, use 6 and split each 1 after saoking off the excess salt), fresh basil leaf , packed, extra virgin olive oil, dry pasta (penne, farfalle or the like), freshly grated parmesan cheese

broccoli rabe, stem ends trimmed, chopped, extra-virgin olive oil, garlic, chopped, anchovy fillets, chopped, crushed red pepper , (optional), salt, freshly ground pepper , to taste

day-old italian or french bread, torn into large pieces, extravirgin olive oil, minced garlic, minced fresh parsley, freshly ground black pepper, uncooked spaghetti, extravirgin olive oil, minced garlic, salt, crushed red pepper, freshly ground black pepper, canned anchovy fillets, minced, fat-free , less-sodium chicken broth, grated fresh parmesan cheese

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

red bell pepper, garlic clove, flat anchovy fillets, a pinch cayenne, olive oil, freshly ground black pepper to taste, all-purpose flour for dredging veal, two 1/4-inch-thick veal cutlets (about 10 oz total), flattened between sheets of plastic wrap, vegetable oil, unsalted butter

garlic cloves, anchovy fillets packed in oil (drained ), crushed red pepper flakes, kosher salt, seeded, finely chopped lemon (with peel ), loosely packed) fresh oregano leaves, extra-virgin olive oil, fresh lemon juice

lemon juice, sour cream, mayonnaise, anchovy fillets, grated parmesan cheese, garlic cloves, peeled, pepper, hot pepper sauce, worcestershire sauce, canola oil

garlic clove, salt, flat anchovy fillet (to taste), fresh lemon juice, extra virgin olive oil, romaine lettuce , torn into bite-size pieces (12 cups loosely packed), fresh ground black pepper

anchovy fillets, garlic, grated zest of 1/2 lemon, fresh mint leaves, olive oil, lemon juice (from about 1 lemon), salt, fresh-ground black pepper, shrimp, shelled, heads boston lettuce (about 1/2 lb in all), torn into bite-size pieces (about 2 1/2 quarts)

garlic cloves, anchovy fillets, drained capers, fresh lemon juice, cognac, chopped fresh parsley, ground black pepper, butter, room temperature, salmon fillets

garlic, anchovies, washed, fresh lemon juice, dijon mustard (heaping if desired), olive oil, parmesan cheese, salt and pepper, romaine lettuce, washed and torn into bite size pieces, tomatoes, cut in half, crouton (optional)

grilled country bread with anchovy butter, unsalted butter, slightly softened, anchovies in oil, patted dry, salt and freshly ground black pepper, thick) country bread, andouille sausage, cut into quarters and each quarter cut in 1/2 lengthwise, canola oil, shrimp (21 to 24 size) peeled and deveined , skewered shrimp to cook more evenly, heaping tbsp anchovy butter, salt and freshly ground black pepper, garlic, thinly sliced, fresh thyme, dry white wine, clam juice, clams , scrubbed, mussels , scrubbed, cold unsalted butter, coarsely chopped fresh flat-leaf parsley , plus more for garnish

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.