Anchovies are very common in the Mediterranean food culture as they are plentiful and typically inexpensive. They are consumed fresh or preserved in oil or salt. Thanks to their meatiness and richness in flavor they work perfectly to enhance dishes and sauces.
Here are some cooking tips on how to enjoy our delicious Filetti di Alici Sott'Olio – Delfino or for an even more sophisticated touch our Anchovy Fillets in Olive Oil with Truffle - Tartuflanghe
Pane, burro e acciughe
A classic all over Italy – a slice of toasted bread, a good quality creamy butter and an anchovy, perfect party finger food.
Traditional sauce from the Piemonte region great to jazz up meat, fish and roasted vegetables or on sandwiches and as a dip. Ingredients: one large bunch fresh parsley, one clove peeled garlic, two tablespoons capers, three anchovy fillets, one tablespoon mustard, four tablespoons extra virgin olive oil, one tablespoon red wine vinegar, sea salt, freshly ground black pepper. Blend everything together until smooth.
A very simple salad: sliced fresh mozzarella cheese, sliced ripe heirloom tomatoes, anchovy filets, fresh torn basil leaves, sea salt, black pepper, and extra virgin olive oil.
Literally translates to ‘hot bath’, this very traditional dish from the Piemonte region is a dipping sauce for raw and cooked vegetables. Blend 4 cups extra virgin olive oil, 12 anchovy fillets, 6 chopped garlic cloves, 6 tablespoons room temperature butter. Then transfer mixture in a saucepan and heat at a medium flame. Season with salt and black pepper. Place in the middle of the table in a fondue dish, or flame proof casserole and keep heated with a burner or candle. Serve with whichever raw and cooked vegetables you wish, and enjoy at a table filled with family and friends.
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