Aglio e Olio alla Fremont Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 13, 2014
The anchovy paste is necessary. This was spicy, tangy, bursting with unique flavor and texture. Figured I don't like hazelnuts with my pasta, I might omit them or crush the snot out of them next time. This only served 2 people; I doubled the recipe to serve 5 people and had leftovers. My company did not eat much of it. It was a little better the next day, but I still picked out the nuts and I will not make it again.
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Reviewed: May 23, 2014
Uniquely delicious! I was weary, if not skeptical, of this dish. Even the smell when it was done made me wonder what I'd done. But it won me over with the first bite. I left out the anchovy due to allergies but agree that they should go in there so if you can do add them. I also had to use fresh hot peppers. I ate this dish with and without parmiggiano reggiano and can say it is delicious both ways. The olives, tomatoes and hazelnuts made for a very interesting texture in each bite, albeit it took a minute to get used to but the flavours were heaven together. The marsala adds a good flavour to compliment the spice, nut and tang of the other ingredients. If you look at this and go, "no way!", you are making a mistake. It's one-of-a-kind flavour will creep up on you and will win you over by the first bite! Thanks for sharing.
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Photo by Melanie

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA


 
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