NEVENMRGAN Recipe Reviews (Pg. 1) - (1591758)

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Anchovy Linguine

Reviewed: Aug. 25, 2004
I'm am anchovy fan and this is THE way to do anchovies. I'm not a fan of linguini, though, so I normally make this with spaghetti. A few tips: I don't add any water. I use more olive oil, though. You don't really need to simmer anchovies, just heat them through. Don't let them fall apart completely, you want some fillet pieces in there. This recipe relies on quality ingredients, so get the GOOD anchovies and oil. ALWAYS Use fresh parsley. I add it when I toss the pasta with the sauce, I don't cook it. I also add a lot of fresh black pepper. There's also no need for parmesan, it would just make this too salty.
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Exquisite Pizza Sauce

Reviewed: Aug. 23, 2003
This is a wonderful sauce, and not at all hard to make. I made some more than a week ago and it's still great and hasn't started to separate. The only tip I have is that you substitute tomato sauce for some of the paste, or it might come out too thick and, well, pasty. Do NOT leave out the anchovies or honey - they're crucial! Use light toppings on this, as it is quite salty and flavorful. I used fresh mozzarella, spinach, and eggs. A keeper.
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Greek Bifteki

Reviewed: Aug. 10, 2003
Nice spin on the burger. I used more feta cheese, added oregano, and would serve it with garlic-flavored sides.
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8 users found this review helpful

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