Anchovies in Sea Salt

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Anchovies are the secret ingredient in many Italian recipes, adding huge umami flavor to sauces and salads. With these Alici Salate from Cetara, you’ll get all of the rich savory flavor - not to mention a healthy dose of Omega-3 fatty acids - without the overpowering, fishy pungency of inferior versions. We love using them in a simple dish of spaghetti with breadcrumbs, pine nuts and raisins. These anchovies are plump and meaty, perfect on top of thick slices of buttered bread, for a classic Italian snack. Or dice them up into small pieces to add to pasta salad, egg salad, homemade mayo, even tomato sauce. Quality anchovies blend seamlessly with other ingredients, adding nuance and flavor depth that even anchovy naysayers will love!

The best anchovies are caught between March and July, when their flesh is most plump. Fresh anchovies are placed in small chestnut barrels, layered with Sicilian sea salt from Trapani, and cured for several months. 

Once opened, store your jar of anchovies in the refrigerator. To use, rinse them under running water, and pull off the tail and the thin spine that runs along the back. Gently split them open and remove the little bones inside, and you’re ready to add the huge flavor of Nettuno anchovies to your favorite dishes.

Use it for:
Pasta with Anchovies and Breadcrumbs
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Gusti Adventures: Fishing Anchovies in Cetara
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