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Spoon mackerel salad on top and scatter with remaining almonds and additional mint leaves, if desired. Per serving: About 884 cal, 54.5 g fat (7.5 g sat), 33 mg chol, 541 mg sodium, 74 g carb, 15 ...
To the spaghetti in the pot, add the pesto and ¾ cup of the reserved pasta water, then toss to combine; add more reserved pasta water as needed so the pesto coats the noodles. Toss in the chives ...
Prepared with diced poultry or seafood, and mushrooms, in a butter/cream and Parmesan sauce flavored with wine or sherry, and served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds and Parmesan cheese. Toasted ravioli: St. Louis, Missouri
a Palermo pasta dish made with a long pasta, a sauce of gianchetti (the whitebait of Mediterranean sardines and anchovies), olive oil, garlic, parsley, black pepper, and white wine Pasta â Paolina: pasta with anchovies, garlic, tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs Pasta con le sarde: pasta with sardines and anchovies ...
To add even more flavor and a beautiful green color to her sauce, Ray also adds parsley, basil and mint, plus classic pesto ingredients like lemon, pine nuts, garlic, cheese and olive oil.
Wash your basil thoroughly and add it to your food processor. Follow with the almonds, parm, garlic and salt. Puree until a thick paste. Then start adding in the olive oil – you will probably need to scrape down the sides of the bowl to get the basil paste back in blade territory.
Orange appetizer: they are slices of oranges with anchovy fillets, extra-virgin olive oil and salt. Spur anchovies: anchovies fried with flour, eggs, oil, white vinegar, parsley and salt. Cazzimperio: Abruzzo version of the classic pinzimonio with caciocavallo cheese, whole milk, butter, egg yolks, flour, salt, pepper, slices of stale bread.
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