Anchovies in Oil: A Gourmet Delight!
These gourmet anchovies are first brined to enhance their natural taste, then carefully descaled and filleted by...
These gourmet anchovies are first brined to enhance their natural taste, then carefully descaled and filleted by hand to ensure the highest quality. The result is a product with a robust, umami flavour that is both salty and slightly tangy, offering a powerful punch to any recipe. Their texture is firm yet tender, making them versatile for numerous culinary applications. Anchovies are a staple in Italian cooking, often used to impart a rich background flavour to sauces, dressings and various dishes. Whether you're enhancing a pasta sauce, adding complexity to a salad, or simply topping a pizza, these anchovies provide an unmatched burst of savoury goodness.
Anchovies in Oil Cooking Suggestions
Sautéing: Melt anchovies in a pan with garlic and olive oil to create a flavourful base for sauces.
Blending: Blend into salad dressings or marinades for a deep, savoury undertone.
Baking: Add to baked dishes like casseroles or gratins for an umami boost.
Simmering: Simmer in stews or soups to enrich the overall flavour.
Topping: Place whole fillets on pizzas, bruschetta or flatbreads for a salty, tangy topping.
Anchovies in Oil Serving Suggestions
Vegetables: Fresh tomatoes and basil! The sweetness of tomatoes and the freshness of basil balance the anchovies' saltiness.
Cheese: Mozzarella or burrata are the creamy cheeses that soften the anchovies' intense flavour.
Capers and Olives: Enhance the briny, umami profile in salads or antipasti.
Lemon Zest and Juice: Adds a bright, acidic contrast that lifts the anchovies' flavour.
Garlic and Chili Flakes: Combine with these for a spicy, aromatic pasta sauce.
Salads: Pair in salads with artichokes and roasted peppers or as a pizza topping for a Mediterranean twist.
Pasta: Integrate into a simple spaghetti aglio e olio for an elevated, savoury dish.
Ingredients: These anchovies are marinated in vinegar, salt and citric acid as well as olive oil.
Storage: Keep refrigerated.
Shelf life: 3 days from opening.
Cooking suggestions: Sautéing, blending, baking, simmering or topping pizzas, bruschettas or flatbreads.
Serving suggestions: Pair with fresh tomatoes and basil, mozzarella or burrata or capers and olives. Use to make sauces, salad dressings, soups and casseroles or as a topping.
https://www.finefoodspecialist.co.uk/anchovies-in-oil-chilled-1kg?___store=default425Anchovies in Oil, Chilled, 1kghttps://www.finefoodspecialist.co.uk/media/catalog/product/a/n/anchovies-in-oil.jpg21.9521.95GBPInStock/Seafood/Seafood/Cured and Smoked Fish/World Cuisines/Italian Ingredients/Catering Products/Food Service/Seafood/Specialist Shellfish/World Cuisines601572235291582211260221509<p><strong>Anchovies in Oil: A Gourmet Delight!</strong></p>
<p>These gourmet anchovies are first brined to enhance their natural taste, then carefully descaled and filleted by hand to ensure the highest quality. The result is a product with a robust, umami flavour that is both salty and slightly tangy, offering a powerful punch to any <a title="recipe" href="https://www.finefoodspecialist.co.uk/drogos-kitchen">recipe</a>. Their texture is firm yet tender, making them versatile for numerous culinary applications. Anchovies are a staple in <a title="Italian" href="https://www.finefoodspecialist.co.uk/world-cuisines/italian-ingredients">Italian</a> cooking, often used to impart a rich background flavour to sauces, dressings and various dishes. Whether you're enhancing a pasta sauce, adding complexity to a salad, or simply topping a pizza, these anchovies provide an unmatched burst of savoury goodness.</p>
<p><strong>Anchovies in Oil Cooking Suggestions</strong></p>
<ul>
<li><strong>Sautéing:</strong> Melt anchovies in a pan with garlic and <a title="olive oil" href="https://www.finefoodspecialist.co.uk/groceries/specialist-oils/olive-oil">olive oil</a> to create a flavourful base for sauces.</li>
<li><strong>Blending:</strong> Blend into <a title="salad" href="https://www.finefoodspecialist.co.uk/groceries/fruit-vegetables/salad">salad</a> dressings or marinades for a deep, savoury undertone.</li>
<li><strong>Baking:</strong> Add to baked dishes like casseroles or gratins for an umami boost.</li>
<li><strong>Simmering:</strong> Simmer in stews or soups to enrich the overall flavour.</li>
<li><strong>Topping:</strong> Place whole fillets on pizzas, bruschetta or flatbreads for a salty, tangy topping.</li>
</ul>
<p><strong>Anchovies in Oil Serving Suggestions</strong></p>
<ul>
<li><strong>Vegetables: </strong>Fresh <a title="tomatoes" href="https://www.finefoodspecialist.co.uk/larder-greengrocer/fruit-vegetables/salad/speciality-tomatoes">tomatoes</a> and basil! The sweetness of tomatoes and the freshness of basil balance the anchovies' saltiness.</li>
<li><strong>Cheese: </strong>Mozzarella or burrata are the creamy <a title="cheeses" href="https://www.finefoodspecialist.co.uk/specialist-cheese">cheeses</a> that soften the anchovies' intense flavour.</li>
<li><strong>Capers and Olives:</strong> Enhance the briny, umami profile in salads or antipasti.</li>
<li><strong>Lemon Zest and Juice:</strong> Adds a bright, acidic contrast that lifts the anchovies' flavour.</li>
<li><strong>Garlic and Chili Flakes:</strong> Combine with these for a spicy, aromatic pasta sauce.</li>
<li><strong>Salads:</strong> Pair in salads with artichokes and roasted peppers or as a pizza topping for a Mediterranean twist.</li>
<li><strong>Pasta: </strong>Integrate into a simple spaghetti aglio e olio for an elevated, savoury dish.</li>
</ul> <p><strong>Origin:</strong> Italy</p>
<p><strong>Weight: </strong>1kg</p>
<p><strong>Ingredients: </strong>These anchovies are marinated in vinegar, salt and citric acid as well as olive oil. </p>
<p><strong>Storage: </strong>Keep refrigerated.</p>
<p><strong>Shelf life: </strong>3 days from opening. </p>
<p><strong>Cooking suggestions: </strong>Sautéing, blending, baking, simmering or topping pizzas, bruschettas or flatbreads.</p>
<p><strong>Serving suggestions: </strong>Pair with fresh tomatoes and basil, mozzarella or burrata or capers and olives. Use to make sauces, salad dressings, soups and casseroles or as a topping.</p>
<p><strong>Drogo's Kitchen: </strong><a title="Tagliatelle with Courgette Flowers" href="https://www.finefoodspecialist.co.uk/drogos-kitchen/tagliatelle-courgette-flowers-recipe">Tagliatelle with Courgette Flowers</a></p>
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