How To make Lemony Chicken and Anchovy Ravioli

Phil Howard's Spaghetti with Anchovies

This simple yet intensely flavourful pasta recipe from Phil Howard is a masterclass in how a handful of contrasting ingredients can fuse together to create something truly outstanding. Spaghetti is tossed in a punchy sauce of anchovies, chilli, garlic, capers and orange. The dish works well with fresh or dried pasta (just be sure to adjust cooking times accordingly) and don't forget the importance of the pasta water to help combine the pasta and sauce.
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Pasta Aglio e Olio: Light & Easy!

This is one of my favorite dishes! I highly recommend trying it out.

Spaghetti Aglio e Olio is also sometimes made with linguine.

Try adding some halved cherry tomatoes, parmesan, or anything you like to put your own spin on this!

It pairs nicely with pan-seared salmon.

Probably with some wines too. I'm not sure. I'm not a wine expert. Let me know in the comments what you think would go with it!

Ingredients:

1 Garlic

1/2 Bunch Parsley

1/2 Cup Olive Oil (Best quality you can find. It matters.)

2 Teaspoon Red Pepper Flakes

1/2 lb Spaghetti

1 Lemon

Note: I am not a professional chef! I just like making and eating food. The goal of this series is to show people how easy, fun, and delicious home cooking can be so that we can greater control over our diets and the ingredients we eat.

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@thatdudecancook
@FrenchGuyCooking
@babishculinaryuniverse

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The most simple - incredible - Italian pasta

We have perfected the aglio e olio. Lemon is key. Creating an emulsion with the olive oil & the pasta water makes the most delicious pasta you'll ever eat.


Method:


Ingredients (Serves 4):
Bunch of Parsley (100g)
500g Spaghetti
2 Tsp Chilli Flakes
8 Cloves of Garlic
1 Lemon
6 Tbsp Good Quality Olive Oil


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Best Midnight Snack Ever!! Aglio e Olio my way!

Aglio e Olio (10 Min Pasta)!

Serving Size for 2

Ingredients
——————
-0.5 lb pasta
-12 large cloves of Garlic
-3-4 Tbsp Olive Oil
-2 tsp pepper flakes (adjust to taste)
-a handful of Italian parsley (Not Curley)
-lemon
-Fresh parmesan reggiano
-salt to taste

Instruction
——————
1. Heat boiling water with lots of salt. (salty as the sea).
2. Cook the pasta to *Al Dante (Always cook 2 minutes less than stated on the instructions. You should hear a snap when you rip the pasta) The pasta will cook with the residual heat from the pan.
3. Finely chopped Italian parsley.
4. In a cold pan add garlic and olive oil. Turn the heat to medium-low and stir often to not burn the garlic.
5. As soon as the garlic turns slightly golden, add chili flakes then add PASTA water to stop the cooking process.
6. Add the pasta along with parsley, some Parmesan, lemon, and salt.
7. Toss the pasta till it’s emulsified.

Buon Appétito!

Pasta Grannies enjoy 3 summer pasta recipes from Procida!

Lemon pesto, pepper and anchovies, and onions and eggs: 3 delicious sauces to serve with dried pasta from the beautiful island of Procida, just off Naples. Five lovely nonne got together to share their favourite ways of cooking pasta through the summer months.

For the lemon pesto: peel and juice of 2 lemons, 100g walnuts/almonds/pinenuts, 20g grated Parmesan, 1 garlic clove, 15g each of mint and parsley, around 50ml extra virgin olive oil

For the onions and eggs: this isn't really a recipe, but 1 onion, sliced and fried in plenty of olive oil. 6 eggs. Enza and Adriana fry these until hard, but I've also made it with the yolks still runny.

For the peppers and anchovy sauce: 400g filleted anchovies, 700g green peppers, pointed kind, 700g fresh tomatoes, chopped, 3 garlic cloves in total (one for the stock), evoo, as needed. The poaching approach makes this a lighter dish than simply frying everything in oil.

In all cases, allow 90g/100g of pasta per person.

Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network

There's never a bad time to make Giada's top-rated Chicken Piccata.

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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken Piccata
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.





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Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network