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Anchovies

Anchovies make an excellent addition to Sabato mayonnaise , especially for dressing Caesar salads (alternatively, add some whole fillets to the salad).

  • Make a pissaladiere- a Niçoise pastry tart – by rolling out puff pastry to about 7mm thick, covering with caramelized onions, Salvagno pitted olives and anchovies then baking in a hot oven till puffed and brown.
  • Flavour softened butter with chopped anchovies and lemon juice. Roll in tin foil and chill until firm. Remove foil and slice. Serve with grilled vegetables, fish or lamb dishes.
  • Make a puttanesca sauce by cooking anchovies with onions and garlic then add diced chillies, tomatoes, Salvagno pitted olives , Romulo capers  and oregano. Simmer until thick. Serve over Rustichella spaghetti .
  • A simple anchovy dressing is made by whisking together finely chopped anchovies, Spanish onion, extra virgin olive oil , Forvm chardonnay vinegar , Martin Pouret traditional mustard , Italian flat-leaf parsley and salt and pepper. Delicious on a simple green salad.
  • The addition of a few chopped anchovies to the base of a seafood risotto or soup gives an extra depth of flavour.
  • A tapenade is made by mixing together finely chopped Salvagno pitted olives , garlic, chilli, parsley, a few anchovy fillets and extra virgin olive oil . Smear on Sabato crostini or use as a topping for grilled fish or lamb.

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